This is an amazing dessert. Thanks mum for the inspiration!

Ingredients

Dough:

• 400g flour
• 250g butter
• 3 egg white
• 60g warm milk
• dash of salt
• 30g fresh yeast
• 3tbst powdered sugar

Filling:

• 3 egg white
• 250g powdered sugar
• 100g ground hazelnuts
• dash of lemon cest
• [optional: bit of cranberry jam]

Instructions

Activate the yeast by mixing it with the milk and a few tablespoons of the flour. After 20 minutes mix in the rest of the dough ingredients and let it rest for an hour covered with a humid kitchen towel.

Whip the egg white with the sugar. Once stiff add the lemon cest.

Split the doough into 4 pieces. Roll out the dough very thinly. On the first go the dough was too thick and it was not that great in the end product. Try to get a decend rectangle, then spread egg white on top of it though dont cover the trailing edge though. Otherwise you will spill a lot of egg white when rolling it. Spread the hazelnuts on top of it, then roll the dough tightly befor cutting bits of with a big round cookie cutter (I used a glass, not ideal as the dough ripped often). If necessary shape it into crescent (Kipferl) form.

Rolling out the dough was a pain. The trick was to roll it out between two sheets of baking paper. This also made rolling it way easier later on.

Brush the goods with either egg yolk or milk before baking them at 180 degrees for about 15 minutes or golden brown.