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Incredibly tasty combination of hazelnuts, cinnamon and cardamom, translated into the breakfast pinwheels.
Preparation time 15 minutes .. Rising 30+15 minutes .. Baking 15 minutes
INGREDIENTS .. 6 pers
- 600 g bread flour
- 4 tbsp oil
- 1 egg
- 1/2 tsp salt
- 8 tsp sugar
- ½ cube of fresh yeast
- 3 dl milk
HAZELNUT FILLING
- had full coarsely chopped hazelnuts
- 1 tsp cinnamon
- 1 tsp cardamom
- 4 tsp sugar
- 8 tbsp baking chocolate
- 50-70 g margarine
PREPARATION
Mix all ingredients until smooth, semi-solid dough and let rise for 30 minutes at room temperature.
Roll the dough into a rectangle after rising about 4 mm thick, grease generously with melted butter or margarine and sprinkle the entire surface with hazelnut filling and chocolate. Place the spirals with cutting edges on greased or paper-lined baking sheet and bake until red in preheated oven at 180°C (fan oven -20°C), about 15 minutes.
After baking, allow the individual coils to cool on a rack and even cold, you can freeze them for later.
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