Fine nut wreath

Ingredients for 12 servings:

• 500 g flour
• 40 g yeast
• 1 tsp salt
• 100 g sugar
• 125 g margarine (or butter)
• 2 eggs
• 2 eggs, including the yolk
• Lemon peel, grated
• 60 ml milk
• 250 g hazelnuts, grated
• 150 g sugar
• 1 packet of vanilla sugar
• Lemon peel, grated
• 4 tbsp water
• 2 eggs, of which the egg white

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Make a medium-firm yeast dough, knead thoroughly, and let it rise for about 1 hour. Roll the dough out into a rectangle. For the filling: Bring the sugar, vanilla sugar, lemon zest, and water to a boil, then pour the water over the grated hazelnuts. Fold the stiffly beaten egg whites into the cooled mixture. Spread the nut mixture evenly over the dough. Roll the dough tightly, cut it lengthwise, and tie the two pieces together to form a wreath, with the cut sides facing up. Place it on a greased baking sheet, let it rise again, then bake in the oven at 175-200°C for about 40 minutes. After baking, cover the wreath with powdered sugar glaze and sprinkle with toasted almond flakes, or simply dust it with powdered sugar.