Nut Roll

Ingredients

• 500 g spelt flour type 1050
• 1 cube fresh yeast (42 g)
• 200 ml Milk (3.5% fat)
• 150 g raw cane sugar
• 1 egg
• 100 g softened butter
• 1 tsp lemon zest
• 200 g Ground hazelnuts
• 100 g Ground Almonds
• 40 ml orange juice
• 5 tbsp chopped hazelnut kernels

Instructions

1. 1.

   Sift the flour into a bowl. Press a well in the center and crumble the yeast into it. Add 4 tbsp lukewarm milk and 1 tbsp sugar, stir to combine with the yeast. Cover and let rise in a warm place for about 15 minutes.

2. 2.

   Add the remaining milk, 65 g sugar, egg, butter, and lemon zest; knead into a smooth dough. Cover and let rise another ~45 minutes.

3. 3.

   For the filling, mix the ground nuts with the remaining sugar, orange juice, and a splash of water until you have a firm but spreadable paste.

4. 4.

   Roll the dough into a rectangle about 30×45 cm. Spread the filling over it and roll up from the short side to form a ~30 cm long roll. Place seam-side down in a greased and buttered Roman pot that has been lightly wetted. Cover and let rise again for about 15 minutes.

5. 5.

   Make several shallow diagonal cuts with a sharp knife, sprinkle with chopped hazelnuts. Slide the pot into a cold oven and bake at 200 °C (180 °C fan; gas level 3) for about 1 hour.

6. 6.

   Remove the nut roll from the oven, release it from the pot, let cool, then slice and serve.