Nut rolls

For 8 people

For the dough
280 g milk
2 g fresh yeast
560 g wheat flour 00
10 g salt
50 g soft butter
50 g sugar
1 egg

For the nut filling
250 g roasted, ground hazelnuts
50 g sugar
150 ml milk

For the icing
150 g icing sugar
3-4 tablespoons of water

Dissolve the fresh yeast in the milk, add flour, butter, sugar, salt and egg and knead to a smooth dough. Leave to rest overnight.

Prepare the nut filling the next day. Roast the hazelnuts and grind them finely. Mix with sugar and milk to a paste.
Roll out the dough and spread the nut filling smooth to the edge. Roll up the dough from the long side and cut off approx. 1-2 cm thick slices and place on a baking tray lined with baking paper.
Bake in the oven preheated to 180° convection oven for about 20 minutes until golden brown.
For the icing, mix the icing sugar with water to a spreadable paste. Let the nut rolls cool slightly and spread the icing on the schneggels and let them dry.

TIP: Less yeast and longer rest periods (at least 10-12 hours) make the pastry easier to digest.
Nut rolls can be baked and then frozen.