1 1/2 cups all-purpose flour
2 spoons (tablespoon) of active dry yeast
1/3 cup unsalted butter or margarine, softened
3/4 cup granulated sugar
1 egg
12 tablespoons whole milk
Granulated topping
4 tablespoons melted unsalted butter or margarine
1/2 cup confectioners' sugar
2 spoons (tablespoon) of all-purpose flour
2 spoons (teaspoon) of ground cinnamon
1/2 cup chopped hazelnuts
1 1/2 cups all-purpose flour
2 spoons (tablespoon) of active dry yeast
1/3 cup unsalted butter or margarine, softened
3/4 cup granulated sugar
1 egg
12 tablespoons whole milk
Granulated topping
4 tablespoons melted unsalted butter or margarine
1/2 cup confectioners' sugar
2 spoons (tablespoon) of all-purpose flour
2 spoons (teaspoon) of ground cinnamon
1/2 cup chopped hazelnuts
Preheat the oven to 170°F
Sift together the flour and yeast
Grease a round cake pan of 9 inches and dust with all-purpose flour
Beat the butter or margarine with granulated sugar until creamy
Add the egg and beat well
Add the dry ingredients, alternating with milk, beating well after each addition
Spread in the prepared pan
Sprinkle with granulated topping, covering the surface, and bake in the preheated oven
Bake for 30 to 35 minutes and serve warm
Topping: In a bowl, combine all the ingredients and mix well
Sprinkle over the raw dough.
