Spiral muffins

Ingredients for 1 servings:

• 350 g flour
• 1 packet of yeast (dry yeast)
• 60 g sugar
• 150 ml milk, lukewarm
• 1 egg(s)
• 70 g butter, melted
• 1 pinch of salt
• 75 g hazelnuts, ground
• 100 g marzipan – raw mass
• 5 tbsp rum
• 1 tbsp sugar
• 10 g butter
• 1 tbsp honey, liquid
• 1 tbsp crème fraîche
• some hazelnuts, sliced ​​or flaked almonds

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Made from yeast dough with a delicious nut-marzipan filling

Mix flour and dry yeast in a mixing bowl. Add sugar, milk, egg, butter, and salt, and knead everything using the dough hook of a hand mixer. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour. Preheat oven to 200 degrees Celsius. Line a muffin tin with 12 paper baking cups or grease the cups. Blend the hazelnuts, marzipan, and rum in an electric food processor until spreadable. Heat and mix the sugar, butter, honey, and crème fraîche, then let cool. Transfer the dough to a well-floured work surface and dust with a little flour. Roll out into a rectangle. Spread the nut mixture on top. Starting from the longer side, roll up. Cut the roll into 12 pieces. Place cut-side up in the muffin cups. Brush with the honey mixture. Bake on the second oven rack from the bottom for 20-25 minutes. Remove the pan from the oven and let the muffins cool in the pan for 5 minutes. Turn the mini cakes slightly in the pan and remove them. Sprinkle with sliced ​​hazelnuts or flaked almonds. Let cool on a wire rack.