1

For the dough, mix the flour, salt and sugar together in a bowl. Add the butter, using your hands rub until it has a fine crumbly consistency. Dissolve the yeast in the milk, pour on to the mixture and fold into a dough, do not knead. Wrap in plastic foil and leave in the refrigerator over night.

2

For the filling, mix together all the ingredients, cover and leave to cool in the refrigerator over night.

3

Roll out the pastry on a floured surface to form a rectangle of approx. 35 x 50 cm. Cut lengthwise into four equal strips. Put the filling mixture into an icing bag without a nozzle, squeeze the filling onto the pastry strips and cut off to length. Brush the edges of the pastry with a little egg. Wrap the pastry around the filling to form tightly packed rolls and then carefully roll out the rolls until they are approximately 1 metre in length. Cut each roll into 5 pieces each approximately 20 cms in length, form each into a horseshoe shape and lay them on a baking tray lined with baking paper. Brush with the whisked egg and leave to rise for a further 15-20 minutes. Brush again with egg before baking.

Baking

bake for 15-20 minutes in the middle of an oven pre-heated to 180°C.

Suggestion

To achieve a very smooth filling, liquidise the hazelnuts and the sugar before mixing with the remainder of the filling ingredients.

Source:

IG Dinkel, Judith Gmür-Stalder