This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
Use Yeast-Raised Pastry (1 3/4 lbs.) Roll out into a sheet 9 inches wide and 18 inches long, fill with the hazelnut paste, sprinkle with 2 ounces of sugar and 2 ounces of chopped orange peel and make into a roll, commencing on the upper end; lay in ring shape on baking sheet, bringing the ends carefully together; allow to rise until nearly double original size; brush over with a strong solution of egg wash and bake in medium-hot oven. After baking, frost with fondant flavored with vanilla.
The hazelnut filling is made in the following manner:
Rub 3 oz. of hazelnuts fine with sufficient cream to form a thick paste, then add 2 oz. of sugar, 2 oz. of finely chopped orange peel, together with a little vanilla.