Butter bread with nut filling

Ingredients for 1 servings:

• 300 ml milk
• 5 tbsp, leveled yogurt
• 4 tbsp olive oil or sunflower oil
• 3 eggs
• 2 tsp dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 750 g flour
• 200 g hazelnuts, ground
• 100 g sugar
• 200 g almonds, chopped
• 60 g butter, melted
• e.g. cream
• 1 egg(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Preheat oven to 175°C. Mix milk, yogurt, eggs, and oil. Mix yeast, flour, sugar, and salt. Then slowly knead the flour mixture into the milk mixture. Let it rise for 15-20 minutes. Then slap the dough on the counter 100 times to add more air. Divide the dough into 3 equal parts and let it rise again. Roll out the 3 loaves of dough into a pizza-like shape. Brush the first sheet of dough with melted butter and place the second sheet on top. Brush with butter again and place the third sheet on top. Mix the ground hazelnuts, almonds, and sugar and stir in enough cream until a spreadable mixture forms. Cut the triple sheet of dough into 16 pieces like cake slices. Spread the individual pieces with the nut mixture and roll them up into croissants. Butter and flour a 26-28 cm springform pan and place the croissants on the edge, pointing toward the center. I had to place four croissants in the middle on top of the others. This looks very nice and doesn’t interfere with the baking process. Brush everything with a beaten egg and bake for about 40 minutes. Tip: You can also use fresh yeast, add more sugar, or add cinnamon to the nut mixture.