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20 min
  • 500 gflour
  • 125 gbutter
  • 42 gyeast
  • 200 mlmilk
  • 2 xeggs
  • 1 pkgvanilla sugar
  • 1 pinchsalt
  • 700 ghazelnuts
  • 500 gsugar
  • 200 gbread
  • 200 mlwater

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Heat the milk and melt the butter or margarine in the milk. Put the flour in a mixing bowl and crumble the yeast on top. Add the remaining ingredients and the milk-butter mixture and process everything into a smooth dough using the bamix® with the mincer attachment.
Cover the dough and let it rise in a warm place until it has visibly enlarged. Knead the dough on a lightly floured worktop again briefly. Continue using the yeast dough according to the respective recipe.
Chop the hazelnuts and bread using the bamix® and the Processor attachment. Heat the water in a pan and add the sugar until it has been absorbed completely. Then add the chopped hazelnuts and stir in the crumbs. Now remove the nut filling from the heat and allow to cool.
Preheat the oven to 200 °C upper / lower heat. Roll out the dough on a floured worktop into a rectangle (about 0.5 cm thin). Spread the nut filling over the dough. Roll the dough from the longer side into a roll and press the end down firmly. Now cut the roll with a sharp knife into approx. 2 cm thick slices. Place the slices at a slight distance from each other on baking trays covered with baking paper. Bake for about 12 minutes in the preheated oven (one baking tray at a time).
Before serving, sprinkle with icing sugar or cover with a frosting.

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