|Warm milk||250 Milliliter (1 Cup, 110Â°F, 43Â°C)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|All purpose flour||500 Gram (3 1/3 Cups)|
|Butter||225 Gram (1 Cup)|
|Ground toasted hazelnuts||100 Gram (1 Cup)|
|Sugar||50 Gram (1/4 Cup)|
|Almond extract||1⁄2 Teaspoon|
|Powdered sugar||50 Gram, sifted (1/2 Cup)|
To make yeast dough, use recipe for Danish Scrolls, opposite, reserving extra 1/2 cup (50 g) flour and 3/4 cup (175 g) butter.
Work flour into butter.
Using flour and butter mixture to dot over dough, refrigerate, fold and roll as in the recipe.
Grease baking sheets.
Preheat oven to 425°F (220°C).
Divide dough in half.
Roll out each piece to a 22x9-inch (55x23-cm) rectangle.
To make filling, mix hazelnuts, sugar, rum, almond extract and egg white in a medium bowl.
Spread over one dough rectangle.
Cover with second rectangle; press edges together.
Cut long side into 1-inch (2.5-cm) wide pieces.
Make a 3-inch (7.5-cm) long slit near 1 end of each piece.
Twist the other end before putting it through opening.
Seal ends well.
Place on baking sheets.
Bake 15 minutes or until golden.
Transfer to a rack.
To make glaze, combine powdered sugar and rum in a small bowl.
Drizzle glaze over hot pastries.