Yeast Wreath with Hazelnut Filling

A simple but delicious cake recipe:

(*) Wreath of about 26 cm ø.

Put the flour in a large, slightly preheated baking dish and make a hollow in the center. Crumble the yeast, put it in the hollow, sprinkle a little sugar on it and let it melt with a tablespoon of warm milk, mix it with a little flour to a dough and let it rise for a quarter of an hour.

Add sugar, salt, grated lemon peel, butter cut into flakes, remaining milk and whisked egg yolks and prepare a smooth dough. Return the dough to the baking bowl and let it rise at room temperature with the lid closed for about an hour (double the volume). Fold the dough and rise another quarter of an hour.

In the meantime, mix well the ground hazelnuts, the powdered sugar and the egg whites with milk for the filling, rest a little.

Brush the baking tray with butter or cover with parchment paper. Preheat the oven to 200 °C.

Roll out the dough to a rectangle of about 35 x 40 cm. Spread the filling evenly on the dough (leave about 1.5 cm at the edges). Brush edges with water. Roll up the dough, shape it into a ring and place it on the baking tray. Score the sides and top a little with scissors at four to six centimeter intervals. Bake the yeast wreath at 200 degrees for about 40 minutes.

Warm the apricot jam slightly in a frying pan. Cover the yeast crust

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