Cinnamon-apricot cords with hazelnuts

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 15
  • 450 g + some flour
  • 60 g + 1 tablespoon + 40 g sugar
  • 1 pinch Salt
  • 75 g + 150 g soft butter
  • 2 Eggs (Gr. M)
  • 200 ml Milk
  • 1 jar (0.1 g) ground saffron
  • 1⁄2 Cubes (21 g) fresh yeast
  • 2 TABLESPOONS + 80 g hazelnut flakes
  • 1 package Bourbon vanilla sugar
  • 1 TEASPOON Cinnamon
  • 175 g Apricot Jam
  • 2 TABLESPOONS Sugar crystals
  • baking paper

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