Austrian nut striezel with yeast dough

For the Nussstriezel recipe, start with the dough: mix the flour, sugar and salt in a large bowl.

Heat the milk slightly and dissolve the yeast in it. Be careful not to let the milk get too hot, as this can kill the yeast and prevent the dough from rising.

Add the yeast mixture together with the egg and butter at room temperature to the flour mixture in the bowl. Knead everything well until you have a smooth dough. I recommend kneading the dough for at least 10 minutes - this promotes gluten formation and ensures that the cake is nice and fluffy.

Cover the bowl with a kitchen towel and leave the dough to rise in a warm place for about 1 hour until it has roughly doubled in size.

In the meantime, you can prepare the filling: Mix the ground hazelnuts, sugar and cinnamon and then gradually add enough milk to make a spreadable mixture.

Roll out the risen dough into a rectangle on a floured work surface and spread the nut filling evenly over it. Now roll up the dough from the long side.

Place the roll on a baking tray lined with baking paper and cut the top several times with a sharp knife. This not only improves the appearance, the cuts also ensure that the cake rises evenly during baking.

Bake the Nussstriezel in a preheated oven at 180 degrees Celsius (top/bottom heat) for approx. 35-40 minutes until golden brown.

Leave the Austrian cake to cool slightly before cutting - this allows the wonderful taste of the nut filling to fully develop.

The Nussstriezel is definitely one of my absolute favorite cakes and I hope you will love it too. Have fun baking it!