Put the 450g flour, 60g sugar, salt, 75g butter and 1 egg in a bowl.

In a pan, heat the milk until lukewarm, then dissolve the yeast in it.

Add the milk to the bowl with the flour and knead everything into a smooth dough. Cover and set aside in a warm place to rise for about 45 minutes.

For the fruit butter mix 150g butter, 40g sugar, vanilla sugar (or extract) and cinammon until creamy. In the end, stir in the jam.

Knead the dough one more time. On a floured surface, roll the dough into a rectangle. Cut the rectangles into three strips.
Spread the fruit butter on the strips and top with the hazelnut crumble.

Prehead oven to 200 degrees Celsius.
Cover a baking sheet with baking paper. Roll up the strips lengthwise, so you end up with three long rolls with jam on the inside. Braid the the three rolls into a braid and place it on the baking sheet. Set aside to rise for about 10 minutes.

Beat 1 egg and brush the braid with it, then decorate with the coarse sugar and the remaining hazelnut crumble.

Place the baking sheet in the preheated oven and bake for 30-35 minutes. Let cool and enjoy!