Cinnamon-apricot cords with hazelnuts

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the dough, put 450 g flour, 60 g sugar, salt, 75 g butter and 1 egg in a mixing bowl. Warm milk with saffron, dissolve yeast in it. Add to the flour and knead to a smooth dough with the dough hooks of the mixer.

2. 2

   Cover and leave to rise in a warm place for about 45 minutes.

3. 3

   Heat 1 tablespoon of sugar and 2 tablespoons of hazelnut flakes in a pan while stirring until the sugar is slightly caramelised. Spread on a piece of baking paper. Leave to cool.

4. 4

   For the filling, mix 150 g butter with 40 g sugar, vanilla sugar and cinnamon until creamy. Stir in jam. Knead the dough again and roll out rectangularly (approx. 35 x 45 cm) on a floured work surface.

5. 5

   Spread the dough plate with fruit mass and sprinkle with the remaining hazelnut leaves. Fold over twice from the long side to form an approx. 8 cm narrow rectangle.

6. 6

   Cut the rectangle (approx. 8 x 45 cm) into approx. 15 strips (each approx. 3 cm). Stretch each strip slightly and twist both ends in opposite directions to form cords. Distribute on two baking trays lined with baking paper.

7. 7

   Let it go for about 10 minutes.

8. 8

   Whisk 1 egg. Brush the cords with it. Sprinkle with sugar crystals and the caramelized nuts. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 10-12 minutes.

9. 9

   Let it cool down.

Nutrition Facts

KCAL
360 kcal

CARBS
41 g

FATS
18 g

PROTEINS
6 g