Roll out the dough into a rectangle (about 40×25 cm).
Spread the hazelnut filling evenly, leaving a 1 cm border.
Roll up the dough tightly from the long side into a log.
Slice the log in half lengthwise, exposing the layers.
Twist the two halves together, keeping the cut sides facing up.
Place into a loaf pan or on a baking sheet lined with paper. Let rise again 30–45 minutes.
Bake:
Preheat oven to 180°C (350°F). Brush the loaf with beaten egg.
Bake for 30–35 minutes until golden brown. Cover with foil halfway if browning too fast.
Optional glaze:
Drizzle with a simple icing sugar glaze once cooled, and sprinkle with more hazelnuts.
✨ Tips:
You can swap hazelnuts for walnuts or almonds.
Add chopped chocolate to the filling for extra indulgence.
Make it ahead and freeze it — it warms up beautifully!
Let me know if you want a vegan version, or maybe a Moroccan twist with orange blossom water 👀
