Hazelnut flower

Preparation

• 1
  Sift flour into a bowl, add salt, sugar and vanilla sugar and mix. Spread the butter on the dough and dissolve the yeast in lukewarm milk and add it to the flour mixture along with the egg.
• 2
  Knead the dough until smooth for 8 – 10 minutes so that it comes away from the bottom of the bowl at the end of the kneading time. Then cover and let it rise in a warm place for about 60 minutes. In the meantime, put the Kölln Multikorn Fleks® in a freezer bag and crush them with a rolling pin. Lightly roast the hazelnuts in a pan without fat and then mix with the crushed Kölln Multikorn Fleks®, sugar and cinnamon.
• 3
  Cut the dough into 3 equal parts and roll each out into a round shape. Place a flatbread of dough on a baking tray lined with baking paper and spread half of the hazelnut butter on the dough, sprinkle half of the Kölln Multikorn Fleks® mixture and 25 g of chocolate chips over it. Place the second flatbread on top, do the same and cover with the last flatbread.
• 4
  Now mark the middle of the dough flatbreads with a glass. To do this, press the glass lightly onto the dough and use a knife to cut 16 even strips from the marking to the edge. To do this, first quarter the dough and then divide each quarter into quarters again. Then take one strip per hand and turn it outwards twice to create beautiful leaves. Do this with all 16 strips.
• 5
  Then place a greased springform pan around the flower and let it rise for another 30 minutes. Bake in the preheated oven. Top/bottom heat: 170 °C Circulating air: 150 °C Baking time: 20 - 25 minutes Preparation time: approx. 30 minutes (without waiting time)