PREPARATION

Prepare the dough, as described in the first and the filling as written in the second link.

Roll the dough after rising to 30 cm wide and 1 cm thick and cut into wide strips of 1 cm. Twist the strips together in the form of a circle with an opening in the middle. Place on a baking tray cover with a cloth and let rise for 1 hour. Brush with beaten egg before baking, fill them with the filling, sprinkle with chopped toasted hazelnuts and bake them at 220°C (convection ovens -20°C) for about 10 minutes. Mine have been done after 8 minutes.

Let cool on a wire rack after baking. You can also freeze them afterwards.