Nutstriezel

For the Nussstriezel, first make a yeast dough.

Warm the milk slightly and dissolve the yeast in it. Mix the flour, sugar and yeast milk lightly, add the butter and knead everything into a yeast dough.

Let the dough rise in a warm place for 1 hour when it is nice and smooth. In the meantime, make the nut filling by mixing nuts, sugar, cinnamon and a little milk to a paste, not too liquid.

Preheat the oven to 200 degrees. Roll out the yeast dough into a rectangle and spread the nut filling evenly all over the dough. Roll up tightly from the long side and shape the ends nicely.

Using a sharp knife, cut the Striezel in half lengthwise from the center, so that there are 2 open strands on each side. Fold the strands outward and wrap around each other, the side with the filling is always on top. Place on a baking tray lined with baking paper, brush with a little milk and bake in the oven at 200 degrees for about 30 minutes.

Allow to cool and serve the Nussstriezel.

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