Hazelnut Braids with Marzipan

Place the flour in a large bowl and make a well in the center.

Break the yeast into the well, add 1 tbsp sugar and 2 tbsp milk, and stir until smooth.

Let the sponge rest for about 15 minutes until it visibly forms bubbles.

Add the remaining milk, 4 tbsp sugar, 1 egg, oil and salt, and knead everything into a smooth dough.

Cover the dough and let it rise for about 30 minutes.

Separate the remaining egg and set the white and yolk aside separately.

Dice the marzipan and knead it together with the egg white, remaining sugar, ground hazelnuts, rum and cinnamon into a pliable filling.

Preheat the oven: fan 175 °C (or conventional 200 °C).

Briefly knead the dough, divide into 6 portions, and roll each portion into an oval sheet (approx. 15 × 35 cm).

Spread the filling evenly over the dough sheets, leaving a border all around.

Mix the cream and egg yolk and brush the dough edges with it.

Tightly roll each sheet from the long side and press the ends together well.

Bend each roll in the middle and twist the two dough halves around each other. Place the braids on a baking sheet lined with parchment paper.

Cover the braids and let them rise for about 30 minutes.

Brush the braids with egg yolk and sprinkle with pearl sugar.

Bake in the preheated oven for about 30 minutes, then remove and cool on a wire rack.