• 150 ml milk
  • 100 g sugar
  • 20 g fresh yeast
  • 4 size M eggs
  • 500 g wheat flour
  • 200 g butter
  • 1 pinch of salt
Nut filling:
  • 300 g of ground hazelnuts
  • 100 g chopped hazelnuts
  • 100 g sugar
  • 1 packet vanilla sugar (or substitute 2 tsp. vanilla extract)
  • 220 ml milk
  • 1 tsp cinnamon
  • 1 Tbsp. cocoa

Hefekranz

Preparation:

  1. Prepare the nut filling: Add the nuts, sugar, vanilla sugar, milk, cinnamon and cocoa to a bowl. Mix well using a spoon.

  2. Prepare the yeast dough: Prepare a starter using the yeast, 3 tablespoons of lukewarm milk, 1 teaspoon of sugar and about 5 tablespoons of flour. Cover and allow to stand about 10-15 minutes.

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

  4. Cover the dough with a tea towel and place in a warm location for about 1 hour it has doubled in size.

  5. Knead the dough briefly and roll out onto a floured surface into a 60 x 40 cm large rectangle. Spread the nut filling over it and roll the whole thing up from the long side.

  6. Cut the roll in half lengthwise, not cutting through at one end. Interlock the two pieces with each other, ensuring that the cut surfaces with the filling are always visible upwards. Press the two ends together and form a wreath.

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

  8. For the sugar icing, mix 3 tablespoons of powdered sugar with hot water until a creamy viscous mixture forms. Frost the lukewarm cake as desired with sugar icing.