German Nut Cinnamon Swirl Pastries
Ingredients
Yeast dough
- 250 ml milk
- 120 g butter
- 500 g all-purpose flour
- 80 g sugar
- a pinch of salt
- 21 g fresh yeast
- 1 large egg
- flour for dusting
Nut filling
- 150 ml milk
- 1/2 tsp ground cinnamon
- 1 packet vanilla sugar
- 50 g sugar
- 250 g ground hazelnuts
- 2 tbsp rum
Glaze
- 150 g powdered sugar
- 3-4 tbsp water
Preparation
Dough
Warm milk and butter cubes in a pot until butter melts. Let cool slightly.
In a bowl, mix flour, sugar, and salt. Crumble fresh yeast into the mixture.
Add lukewarm milk-butter mixture and egg. Knead with dough hooks for at least 5 minutes until smooth.
Cover and let dough rest for 60 minutes.
Nut filling and oven prep
Meanwhile, prepare the nut filling: Boil milk with cinnamon, vanilla sugar, and sugar.
Add ground hazelnuts and stir. Remove from heat and stir in rum. Let cool slightly.
Line two baking sheets with parchment paper.
Preheat oven to 180°C (convection: 160°C).
Shaping and baking
Roll out dough on a floured surface into a rectangle (about 70 x 50 cm).
Spread warm nut mixture over the dough with a cake scraper.
Roll up from the long side and cut the dough roll into about 14 slices.
Place rolls on baking sheets with space between them.
Bake for about 20 minutes. Let cool slightly.
Glazing
Mix powdered sugar with water to form a thin glaze.
Brush glaze thinly over the rolls and let dry.
