• 150 ml milk
  • 100 g sugar
  • 20 g fresh yeast
  • 4 medium eggs
  • 500 g wheat flour
  • 200 g butter
  • Pinch of salt
Nut filling:
  • 300 g ground hazelnuts
  • 100 g chopped hazelnuts
  • 100 g sugar
  • 1 sachet of vanilla sugar
  • 220 ml milk
  • 1 teaspoon cinnamon
  • 1 tablespoon cocoa



  1. Prepare the nut filling: put the nuts, sugar, vanilla sugar, milk, cinnamon and cocoa into a bowl. Stir well with a spoon.
  2. Prepare the yeast dough: make the mother dough with the yeast, 3 tablespoons of lukewarm milk, 1 teaspoon of sugar and about 5 tablespoons of flour. Cover and leave to prove for about 10-15 minutes.

  3. Sieve the rest of the flour into a mixing bowl. Knead the rest of the sugar, a pinch of salt, eggs and the soft butter into a smooth dough.

  4. Cover the dough with a tea towel and leave to prove in a warm place for about 1 hour until it doubles in volume.

  5. Knead the dough briefly and roll out into a rectangle (about 60 x 40 cm) on a floured surface. Spread the nut filling and then roll everything up from the long side.

  6. Cut the roll in half lengthwise, leaving one end intact. Plait the two strips, making sure that the cut side with the filling is always facing up. Press both ends together and shape into a wreath.

  7. Place the wreath on a baking sheet lined with baking paper. Bake in a preheated oven at 180 °C (top/bottom heat) for about 30 minutes until golden brown.

  8. To make the icing sugar, mix 3 tablespoons of icing sugar with hot water until the mixture is thick and creamy. Glaze the lukewarm cake with icing sugar as desired.