Prepare Dr. Almond Almond Brioche dough according to instructions, then use bamboo fiber to roll out the dough on baking paper or on the working top.
For the filling, mix butter with Dr. Almond Caramel Dream – add the egg and whisk together thoroughly. Stir the ground hazelnuts in. Now add as much cream as it takes to get a nice creamy filling (ca. 50g). (This is how my mother prepares the hazelnut filling – that’s simply the best method)
Spread the filling evenly over dough – roll up the dough plus filling and cut the log into thick slices with a knife – put them on a baking sheet lined with baking paper – gently push the slices apart and flatten out slightly – this way the spirals turn out nice and compact. See pictures in the galery below!
Now bake in the fan oven at 180° C for approx. 35 minutes. (pre-heated)
Finally, you can sprinkle the spirals with caramel dream or spread them with melted butter OR apply a glazing with erythritol powder and lemon juice, as you like. All very tasty!
Nutritional values below refer to the plain nut spiral dough without glazing.