Simple nut yeast cake

Ingredients for 1 servings:

• 150 ml milk, lukewarm
• 20 g yeast
• 350 g flour
• 80 g hazelnuts, grated
• 60 g sugar
• 80 g butter, melted
• 1 egg(s)
• 1 pinch of salt
• some lemon peel, grated
• 1 tbsp rum
• 100 g jelly, currant jelly, for filling
• 1 egg(s), for brushing
• 1 tbsp milk, for brushing
• some powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 15 minutes

filled with currant jelly

Dissolve the yeast in the lukewarm milk. Combine the flour, nuts, sugar, butter, egg, salt, lemon zest, and rum in a mixing bowl. Slowly add the yeast-milk mixture and knead everything together until a smooth dough forms. Cover and let rise in a warm place until doubled in size. Then transfer to a lightly floured work surface and roll out into a rectangle (30×40 cm). Gently warm the currant jelly and spread it over the rolled out dough, leaving a small border around the edges. Roll up from the shorter side and place in a greased loaf pan (30 cm long) with the seam facing down. Cover and let rise again until doubled in size. Then whisk the egg with the milk and brush the yeast cake with it. Bake in a preheated oven at 180 degrees Celsius for approximately 40-45 minutes. Once cooled, dust with powdered sugar. Tip: Yeast dough tastes best when freshly baked – but it can also be frozen.