Nut Flower

Preparation of the yeast dough:

1. Warm the milk to “hand warmth”, add the dry yeast, sugar, butter and the whole egg and stir.
2. Put the flour in the bowl of the food processor, then add the teaspoon of salt and mix the flour and salt with the dough hook. Slowly add the milk-sugar-butter-yeast mixture into the running food processor, increase the stirring speed and let knead until the dough loosens from the edge of the bowl.
3. Place a cling film or a suitable plate on top of the bowl and let the dough rise for approx. 45 – 60 minutes in a “draft-free” zone (preferably in the oven, which is preheated to 30 °).
4. In the meantime for the filling mix the hazelnuts, breadcrumbs, sugar and cinnamon, add the milk and the rum flavor to a spreadable mixture. (the filling shouldn’t be too runny)
5. Now the dough should have twice the volume. Shape the dough into a roll on a smooth work surface, cut it in the middle and cut the two halves of the dough in the middle again.
6. Divide into 4 pieces of dough and twist into balls.
7. Roll out the first dough into a round circle. Place a springform pan of approx. 26 cm on the dough circle, cut off the edges of the protruding dough, remove the springform pan and heave the dough circle onto baking paper.
8. Place a third of the nut filling on the dough circle, place cling film over it and carefully roll out the filling. Take off the foil.
9. Roll out the second dough into a round circle. Place a springform pan base of approx. 26 cm on the dough circle, cut off the edges of the protruding dough, remove the springform pan base and place the dough circle on the first dough piece.
10. Place the second third of the nut filling on the dough circle, place cling film over it and carefully roll out the filling. Take off the foil.
11. Roll out the third dough into a round circle. Place a springform pan of approx. 26 cm on the dough circle, cut off the edges of the protruding dough, remove the springform pan and place the dough circle on the second dough piece.
12. Place the last third of the nut filling on the dough circle, place cling film over it and carefully roll out the filling. Take off the foil.
13. Roll out the fourth and last dough piece into a round circle. Place a springform pan of approx. 26 cm on the dough circle, cut off the edges of the protruding dough. Remove the springform pan and place the circle of dough on the third piece of dough.
14. Place a serving ring or a glass approx. 6 cm in diameter exactly in the middle and cut the dough outwards 4 times with a knife. The serving ring or glass can now be removed.
15. Make the 4 incisions again and make the now 8 incisions again. There are now 16 pieces in total.
16. 2 Pick up the pieces of dough with both hands and turn them twice outwards around their own axis. (the turns with the right hand to the right and with the left hand to the left) Press the ends together a little.
17. Turn all remaining pieces of dough in this pattern and cover and let the nut flower rise for 15 minutes.
18. Preheat the oven to 180 ° top / bottom heat.
19. 1 Whisk the egg yolk with 1 tablespoon of milk and a pinch of salt and brush the nut flower with it.
20. Bake at 180 ° top / bottom heat on the 2nd rack from the bottom for 15-20 minutes (depending on the type of stove).
21. Bon appetit and a happy and relaxing Easter!