1. Mix the lukewarm milk with the dry yeast and let it sit for about 5 minutes so it can bubble up a bit. Add the flour, sugar, salt, heavy cream, egg, and yeast milk to a large bowl and knead for about 8 minutes until you get a smooth but sticky dough that comes off easily from the sides of the bowl. Cover the bowl with a clean kitchen towel and let the dough rise for 60-120 minutes until almost doubled in size.

2. While the dough is rising add the milk, sugar, and butter to a saucepan and gently heat up on the stove until the butter has melted. Add the ground hazelnuts and mix everything until you get a thick paste. Remove from the heat and let cool down. Line a 20cm springform tin* with some baking parchment, grease lightly, and set aside.

3. When the dough has doubled in size, transfer it to a floured surface and divide it into five equal pieces, shape them into balls and let them rest covered for another 10 minutes. Roll out into rectangles with 10x15cm. Place 1/5 of the filling on the shorter side of each rectangle and cut several times into the dough opposite of the filling so it looks like fringes. Roll up from the side where the filling is and place in the prepared springform tin and repeat with the remaining dough and filling. Place the rolled-up logs close to each other in a ring in the springform tin, cover with plastic wrap and let rise once more for 60-120 minutes until risen nicely.

4. Preheat the oven to 180°C (350°F). Brush the risen bread carefully with some milk and bake for about 18-20 minutes until nicely browned on top (it can still be light in color on the sides). Take it out of the oven and let it cool down on a wire rack, then remove it from the tin.