Hazelnut Rose Cake

Mix the flour, 200 g sugar, vanilla sugar and a pinch of salt in a mixing bowl and make a large well in the center.

Break the yeast into the well, sprinkle 1 tablespoon of sugar over it, pour in 125 ml lukewarm milk and stir in the well with a little flour to make a starter. Cover and let rest for about 10 minutes.

Add the egg and the soft butter to the dough and knead everything with the dough hooks for about 3 minutes into a smooth yeast dough.

Cover the dough and let it rise in a warm place for about 30 minutes.

For the filling, bring 125 ml milk, 200 g sugar, cinnamon and cocoa powder to a boil, then remove from the heat. Stir in the ground hazelnuts, let cool slightly and stir in 1 egg.

Roll the dough out on a lightly floured surface into a rectangle of about 30 × 40 cm.

Spread the filling evenly over the dough, leaving a border of about 3 cm all around. Roll the dough up from the long side.

Cut the dough roll into about 10 equal slices. Place them cut-side up in a greased 26 cm springform pan.

Cover the cake in the pan and let rise for another 20 minutes. During this time preheat the oven to 175 °C fan (200 °C conventional).

Beat the egg yolk with 1 tablespoon of water and brush the cake evenly with it.

Bake the hazelnut rose cake in the preheated oven for about 35–40 minutes.

Remove the cake from the oven and let it cool in the pan for about 5 minutes.

Remove the cake from the pan, place on a wire rack to cool completely and dust with powdered sugar before serving.