for 10 pieces

Dough

300 g	white flour
½ tsp	salt
40 g	sugar
½ cube	yeast (approx. 20 g)
60 g	butter, soft
1 ½ dl	milk

Filling

30 g	candied lemon peel
200 g	ground hazelnuts
100 g	sugar
½ tsp	cinnamon
½ dl	water

To shape

a little

white flour

1

egg

How it's done

Dough

Mix the flour, salt and sugar in a bowl. Crumble the yeast, add to the bowl and mix in. Cut the butter into pieces, add with the milk, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins.

Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Filling

Roughly chop the candied lemon peel, place in a bowl. Add the hazelnuts, sugar, cinnamon and water, mix well.

To shape

On a lightly floured surface, roll out the dough into a rectangle (approx. 35 x 60 cm), cut lengthwise into 10 strips approx. 6 cm wide.

Divide the filling into 10 equal portions, spread the filling in the middle of the strips of dough. Press the edges of the dough together over the filling.

Shape the rolls into long horseshoes, place (seam-side down) on two baking trays lined with baking paper. Beat the egg and use it to glaze the pastry.

To bake

Approx. 15 mins. in an oven preheated to 180 °C (convection). Remove from the oven, leave to cool on a rack.

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