How to make yeast roll with nut cream

• Crumble the yeast into warm milk, add a teaspoon of sugar and mix.
  15 g fresh yeast , 1 teaspoon sugar, 150 ml warm
• Cover the yeast starter with a cloth and set aside in a warm place for about 20 minutes.
• In a mixer bowl, place flour, egg, the rest of the sugar and butter, add the risen yeast starter and knead the dough.
  300 g wheat flour - all-purpose, 40 g sugar, 40 g butter, 1 egg
• Cover the bowl with the dough and set aside in a warm place to rise - for about an hour.
• In the meantime, prepare the nuts - pour them into a dry pan and heat for a few minutes - until they are slightly warm and fragrant.
  100 g hazelnuts
• Cool the nuts, then coarsely chop them.
• Briefly knead the risen dough, place it on a floured surface and roll it out into a flat sheet.
• Spread the Nut Love cream on the dough (if you warm it slightly beforehand, it will be easier to spread). Leave the two longer sides of the dough clean.
  about 200 g nut-chocolate cream
• Sprinkle the chopped hazelnuts over the nut cream.
• Roll up the dough along the longer side.
• Place the dough on baking paper - closer to one edge, then wrap the dough with the paper, leaving a few centimeters of slack, and place it on a baking sheet so that the paper seam is underneath the dough.
• Set the dough aside for about half an hour.
• In the meantime, preheat the oven to 170 degrees Celsius (top/bottom heat mode).
• Place the slightly risen dough in the oven (with the paper) and bake for approximately 35 minutes - until nicely browned.
• Remove from the oven, gently unwrap from the paper, and set aside to cool.
• Mix the powdered sugar for the glaze with milk and spread it over the top of the cake.
  100 g powdered sugar, about 3-4 tablespoons milk
• Finally, sprinkle the cake with chopped hazelnuts or nut croquant.
  nuts