Terence Hill - The Hero - Full on the nut yeast plait

Ingredients:

Yeast dough

• 500 g flour
• 1 packet dry yeast
• 1 pinch salt
• 250 ml lukewarm milk
• 100 g sugar
• 1 egg
• 100 g melted butter

Nut filling

• 250 g ground hazelnuts
• 100 g marzipan paste
• 50 g brown sugar
• 50 ml Terence Hill - The Hero - Full on the nut hazelnut liqueur
• 50 ml milk

Prepare yeast dough:

Put 500 g of flour in a bowl and make a well in the center with a spoon. Sprinkle 1 pinch of salt and 1 packet of dry yeast into the well. Pour some of the 250 ml lukewarm milk on top of the yeast and prepare a pre-dough with a fork using some flour from the edge. (It will look like a bubbling volcano). Cover bowl with foil and cloth and let rise for 15 minutes.
Add remaining milk, 100 g sugar, 1 egg and 100 g melted butter and knead into a smooth yeast dough. Cover again with foil and cloth and let rise in a warm place until the dough has visibly increased in size. About 1-2 hours.

Prepare nut filling:

Puree 250 g ground hazelnuts, 100 g marzipan paste (roughly grated with a vegetable slicer), 50 g brown sugar, 50 ml Terence Hill - The Hero - Full on Hazelnut Liqueur and 50 ml milk. If the mixture is too thick, add a little more milk to make it spreadable.
Knead the yeast dough again on a floured surface and roll out to about 30 x 40 cm. Spread the nut filling evenly on top. Roll up from the long side. Cut this roll in half lengthwise. Intertwine the two halves of the roll so that the cut surface is on top. (You will then see the nut filling nicely fanned out). Cover again and let rise for about 2 hours. (Or even in a cool room overnight).

Bake in preheated oven until desired browning: Hot air 150-160 degrees or O/U 170-180 degrees about 25-30 minutes.
Brush with a thin layer of powdered sugar icing.