Stir yeast and 1 tablespoon of sugar until the yeast is liquid. Warm 200 ml milk lukewarm. Knead flour, yeast mixture, 1 egg, 80 g sugar, soft butter and lukewarm milk with the dough hooks of the hand mixer to a smooth dough.
Cover and leave to rise in a warm place for about 1 hour until the dough has approximately doubled.
Whisk 1 egg and 2 tablespoons of milk. Quarter the dough and knead each quarter into a ball. Roll out the balls one after the other on a floured worktop in circles (approx. 25 cm Ø). Place the first circle on a baking tray lined with baking paper.
Warm the nougat cream lukewarm. Spread approx. 1/3 nougat cream evenly on the dough circle. Leave an approx. 2 cm wide rim. Spread a thin layer of egg milk on the rim. Place the next 2 dough circles one after the other on top, spread them as well and press the edge lightly on each.
Place the last circle of dough on top, press the rim slightly.
Place a cup (approx. 8 cm Ø) exactly in the middle of the circle, press it in slightly so that a circle is clearly visible. Cut the dough from the edge of the circle into about 16 cake pieces. Twist 2 adjacent cake pieces twice in opposite directions.
Press the ends of the respective cake pieces together. Cover and leave to rise again in a warm place for about 30 minutes.
Spread the surface of the dough with the rest of the egg milk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes.