Nut roll

Ingredients for 1 servings:

• 500 g flour
• 40 g yeast
• 125 liters of milk, lukewarm
• 60 g sugar
• 125 g butter
• 2 egg yolks
• some salt
• 500 g hazelnuts, ground
• 80 g sugar
• 1 pinch(s) ground cinnamon
• 1 pinch of clove powder
• 1 tbsp chocolate, grated
• 3 tbsp rum
• 2 egg yolks
• 8 tbsp milk
• 2 egg whites
• Flour, for rolling out
• Margarine, for greasing
• 1 egg yolk (for brushing)
• some powdered sugar (for dusting)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

For the dough, put flour in a bowl. Make a well in the center. Crumble in the yeast. Add 5 tablespoons of milk and 1 teaspoon of sugar. Mix into the pre-dough with a little flour. Place a clean kitchen towel over the dough. Let it rise in a warm place for 15 minutes. Then beat with the remaining milk, the remaining sugar, butter, egg yolk, and salt until you have a smooth dough. Continue beating until it bubbles and pulls away from the sides of the bowl. Cover and let rise for another 15 minutes. Meanwhile, for the filling, mix the nuts with cinnamon, sugar, clove powder, chocolate, rum, egg yolk, and milk in a bowl. Beat the egg whites in a second bowl until stiff peaks form and fold in. Roll out the dough on a floured surface into a 1/2 cm thick, 40 x 55 cm rectangle. Spread the filling over the dough, leaving a gap of about 2 cm from the edge. Roll up the dough. Grease a baking sheet and place the roll on the baking sheet with the dough edge down. Cover and let rise for another 30 minutes. Whisk the egg yolk in a cup. Brush the nut roll with it. Place the baking sheet in the oven preheated to 200°C. Bake for approximately 30 minutes. Cover after 20 minutes if necessary. Remove from the oven and let cool on a wire rack. Dust with powdered sugar before serving.