Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 22ºC
Dough proof: Approx. 15 minutes
Roll the dough into a slice with a thicknees of approx. 2 mm and 25 cm long Spread the filling Sprinkle with hazelnuts Roll up and place the dough piece into the baking tin
Cut the dough on a regular way
Final proof: Approx. 40-45 minutes.
Just before baking brush with egg wash Sprinkle with hazelnut Put on top half a hazelnut
Baking: Approx. 15 minutes at 220ºC
Cover the top with apricot jelly