(Haselnußkranz)

Hazelnuts are also known as Filberts. They add a unique nutty flavor to this delicious coffee cake. But ground fine, they do not add the crunchy "surprises" that nuts usually give you. This cake is best after it is stored covered for a day or two, after the moisture of the frosting moistens the cake that could otherwise be somewhat dry and crumbly.

And it doesn’t take all day to make. Start it, and in less than an hour, you’ll have it in the oven.

Make this Gluten-Free! See notes at the bottom of this page.

1. In a mixing bowl, mix together egg and sugar until creamy; add milk and vanilla.
2. Mix the flour and baking powder well, in a large bowl.
3. Pour egg/sugar mixture into the flour/baking powder mix.
4. Cut in the butter and stir (hard) into a dough.
5. Knead dough into a smooth ball.
6. Form the dough into a cylinder and roll to 12" x 17" on a well-floured countertop. Roll it thin and even, but if it’s too thin, it will crack later when forming the wreath (beginners should just roll it smaller and thicker).

1. Grind the hazelnuts with a mill or food processor.
2. Mix all filling ingredients together until smooth and spreadable. Spread it evenly over dough.
3. Roll the dough and filling lengthwise. It will break easily, so do it slowly and carefully, helping with a spatula.
4. Cut the rough ends off of the rolled dough (and snack!).
5. Carefully lift onto a greased cookie sheet and carefully form it into a wreath. Curve each end slowly around, while picking up as much as you can at a time.

1. Mix the egg yolk with milk and brush over the wreath with a pastry brush.
2. Cut into the edges about ¼" deep.
3. Bake on middle rack at 350° for 25-30 minutes.

1. Cool for 1-2 hours.
2. In a medium bowl, add hot water a tiny bit at a time until you have a thick glaze with no sugar lumps. Add the almond extract.
3. Pour glaze over the wreath. Make zigzags. Have fun.

Gluten-Free Instructions:

Instead of Flour, substitute:

1. 1 1/4 C Amaranth Flour
2. 1 1/4 C Tapioca Flour
3. 3 tsp Xanthan Gum