Rhubarb yeast rolls

Ingredients for 13 servings:

• 90 g hazelnuts, ground (70 g for dough, 20 g for crumble)
• 30 g yeast, fresh
• 50 g sugar
• 150 ml milk
• 370 g flour, plus flour for processing
• 3 egg yolks
• 70 g butter, soft
• 1 pinch of salt
• 70 g butter, cold
• 100 g flour
• 50 g sugar
• 1 pinch of baking powder
• 1 packet of vanilla sugar
• 2 egg yolks
• 50 ml sweet cream
• ½ tsp cinnamon
• 300 g rhubarb, cleaned
• Powdered sugar, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

juicy & aromatic!

Roast the hazelnuts in a dry pan until golden brown. For the dough, dissolve the yeast and sugar in the lukewarm milk. Knead with the flour, 70g hazelnuts, egg yolk, butter, and a pinch of salt until you have a smooth dough. Cover and let rise in a warm place for 1 hour. Meanwhile, for the crumble, rub the butter, flour, sugar, baking powder, vanilla sugar, and the remaining 20g hazelnuts into crumbles by hand, then chill. For the filling, whisk the egg yolk with the cream and cinnamon. Prepare the rhubarb and cut it into ½ cm cubes. Knead the dough on a floured surface and roll it out into a rectangle approximately 40 x 25 cm. Brush with half of the egg yolk mixture, sprinkle with half of the rhubarb, and half of the crumble. Roll up the dough, starting from the bottom long side. Cut the roll into 2 cm thick slices using a sharp knife. Place the slices on a baking sheet lined with parchment paper. Brush with the remaining egg yolk mixture, sprinkle with the remaining rhubarb, and top with the remaining crumbles. Bake the rhubarb rolls in a preheated oven at 180 degrees Celsius (Gas Mark 2-3; fan oven not recommended) on the lowest rack for about 25 minutes. Remove from the oven and let cool slightly on a wire rack. Dust with powdered sugar and enjoy warm.