Yeast cords with saffron and hazelnuts

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put flour, 60 g sugar, salt, 75 g butter and 1 egg into a mixing bowl. Warm milk with saffron lukewarm, dissolve yeast in it. Pour into the bowl and knead to a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes

2. 2

   Put 1 tablespoon of sugar and 20 g hazelnut flakes in a pan, heat while stirring until the sugar is slightly caramelised. Spread on a piece of aluminium foil coated with oil and allow to set

3. 3

   Cream 150 g butter, 40 g sugar, vanilla sugar and cinnamon. Finally stir in the jam. Knead dough once again. Roll out rectangularly (approx. 34 x 45 cm) on a floured work surface. Spread the dough with the fruit butter and sprinkle with 80 g hazelnut leaves. Fold the long side over to the opposite side

4. 4

   Cut the resulting rectangle (17 x 45 cm) into 15 strips (3 cm wide). Stretch each strip slightly. Fold in the middle and twist both created strands together to create cords. Distribute on 2 baking trays lined with baking paper. Leave to rise for about 10 minutes.

5. 5

   Whisk 1 egg, brush the cords with it. Sprinkle with sugar crystals and the caramelized nuts. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes. Let them cool down. Some jam and butter will come out during baking

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
350 kcal

CARBS
41 g

FATS
18 g

PROTEINS
6 g