Nusszopf twisted hazelnut loaf | Sainsbury`s Magazine

Ingredients

• 300g strong white bread flour
• 1 x 7g sachet fast-action dried yeast
• 100ml milk, at room temperature
• 1 tsp honey
• 50g caster sugar
• 50g unsalted butter, softened
• 1 medium egg, lightly beaten
• 125g blanched hazelnuts, finely ground in a food processor
• 125g caster sugar
• 125g sweet crumbs (we used Madeira cake, but you could also use sponge cake, scones or a mix of breadcrumbs and digestive biscuits, whizzed in a blender)
• 1 medium egg
• 1 tsp ground cinnamon
• ½ tsp ground mixed spice
• ¼ tsp vanilla extract
• 2-3 tbsp milk
• 75g icing sugar
• 40g blanched hazelnuts, lightly crushed