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For the dough:
15 g/0.5 oz fresh yeast or 20 ml/4 tsp dried yeast
40 g/1.5 oz,/3 tbsp caster (superfine) sugar
100 ml/3.5 fl oz/6.5 tbsp warm milk
350 g/12 oz/3 cups strong plain (bread)
flour
2.5 ml/0.5 tsp salt
50 g/2 oz butter or margarine, melted
1 egg
For the filling and glaze:
100 g/4 oz/1 cup ground almonds
2 egg whites
50 g/2 oz caster (superfine) sugar
2.5 ml/0.5 tsp ground cinnamon
100 g/4 oz/1 cup ground hazelnuts
1 egg yolk |
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Method:
To make the dough, blend the yeast with
5 ml/1 tsp of the sugar and a little of the milk and leave in a warm
place for 20 minutes until frothy. Mix the flour and salt in a bowl
and make a well in the centre. Mix in the yeast mixture, the remaining
sugar and milk, the melted butter or margarine and the egg and mix to
a smooth dough. Knead until elastic and no longer sticky. Place in an
oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a
warm place for about 1 hour until doubled in size.
Roll out the dough on a lightly floured surface to a 30 x 40 cm/12 x
16 in rectangle. Mix together the filling ingredients, except the egg
yolk, until you have a smooth paste, then spread over the dough, just
short of the edges. Brush the edges with a little of the egg yolk,
then roll up the dough from the long side. Cut the dough exactly in
half lengthways, then twist the two pieces together, sealing the ends.
Place on a greased baking (cookie) sheet, cover and leave in a warm
place for 30 minutes until doubled in size. Brush with egg yolk and
bake in a preheated oven at 190°C/375°F/gas mark 5 for 30 minutes
until golden brown.
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