-
1
Place the flour, 1/4 cup sugar, 5 tbsp butter, 1 egg, and a pinch of salt in a mixing bowl. In a saucepan, heat the milk and saffron until lukewarm and dissolve the yeast in it. Add to the flour mixture and knead with the dough hook of a mixer until smooth. Cover and allow to rest in a warm place for 45 mins.
-
2
To make caramelized hazelnuts, brush a piece aluminium foil with oil. In a pan, heat 1 tbsp sugar and 1/4 cup hazelnuts, stirring, until the sugar is slightly caramelized. Spread on the foil and allow to set.
-
3
Preheat the oven to 400u00b0F. Line 2 baking trays with parchment paper. Beat the vanilla extract, cinnamon, 11 tbsp butter and 1/4 cup sugar until creamy. Stir in the jam.
-
4
Knead the dough again and on a floured work surface roll out to a 18 x 14 inch rectangle. Spread over the jam mixture and sprinkle with 1/2 cup hazelnuts. Fold in half from one long side, so you have a 18 x 8 inch rectangle. Cut into 15, 2 inch wide strips. Fold 1 strip in half and twist the strands together to form a cord. Lay on a baking tray. Repeat with the remaining strips. Allow to rest for 10 mins.
-
5
Beat the remaining egg and brush over the twists. Sprinkle with the sugar and caramelized hazelnuts. Bake one sheet at a time for 10-12 mins each, until golden brown. Allow to cool.
