Hazelnut swirls (Nussschnecken)

1. Dissolve the yeast and sugar in the lukewarm milk, then knead with the flour, egg, soft butter and salt to a smooth dough; cover and let rise for 1 hour.

2. For the filling, mix the ground hazelnuts with the granulated sugar, cream, cinnamon and egg white into a spreadable paste.

3. Roll the dough into a rectangle of about 40x30 cm and spread the filling evenly over it, leaving 2 cm free along one long side.

4. Roll up tightly from the long side, cut into 12 equal slices and set them on a lined tray or in a cake tin; let rise for another 20 minutes.

5. Bake in an oven preheated to 180 °C for 20-25 minutes until golden.

6. Mix the icing sugar with the lemon juice into a thick glaze and drizzle over the still-warm swirls.

Tip: Cut the roll with a sharp knife or with thread - that way the swirls aren't squashed flat.