Hazelnut Strudel (Nut roll)

For 6 people

For the dough
520 g flour 00
60 g yeast (fresh yeast)
310 g milk
10 g salt
40 g butter
50 g sugar
1 egg

For the filling
200 g roasted and grated hazelnuts
50 g sugar
Milk

For the strudel dough, dissolve the yeast in the milk and mix all ingredients together.
Knead to a smooth dough and let it rest covered for about 24 hours.
Mix the hazelnuts with the sugar and stir with milk to a spreadable paste.
Roll out the dough and spread the hazelnut filling over the whole surface. Whip the sides of the dough, then roll it up and place on a baking tray.
Cover with a kitchen towel and let it rest again for about 1 hour.
Preheat the oven to 180°, brush the strudel with milk and bake for about 30 minutes until golden brown.