The evening before, place all the ingredients for the yeast dough except the butter in a mixing bowl and knead for about 5 minutes on the lowest speed, then about 10 minutes on the second speed. Add the butter in small pieces and knead for 5-6 minutes until the dough is well kneaded. Cover the dough and leave to stand at room temperature for approx. 1 hour and leave in the fridge overnight.

For the nut filling, bring the milk to the boil in a pan and add the ground nuts, salt, breadcrumbs, sugar and cinnamon. Bring the mixture to the boil once, remove from the heat and stir in the butter.

Once cooled, fold in the egg whites. Now roll out the cold dough on a lightly floured work surface into a rectangle measuring approx. 30 x 40 cm. Spread 200 g of Darbo Naturrein rose apricot jam over the dough and spread evenly. Then spread the nut mixture over the entire surface.

Starting with the long side, roll up the dough tightly into a roulade. Cut into pieces approx. 3 cm wide with a sharp knife.

Place the nut buns a little apart on a baking tray lined with baking paper, cover and leave to stand at room temperature for 1.5-2 hours.

Preheat the oven to 180°C top/bottom heat. Whisk the egg yolk, cream and salt in a bowl. Brush the nut buns and bake in the preheated oven for 15-20 minutes until golden brown. Remove from the oven and spread with the remaining Darbo Naturrein rose apricot jam while they are still warm.