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.
Cover and leave to rise in a warm place for about 45 minutes.
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.
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.
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.
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.
Let it go for about 10 minutes.
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.
Let it cool down.