DOUGH:

2 3/4 c. flour
2 level tsp. baking powder
1 tsp. vanilla
1/2 c. sugar
1 egg
2 tbsp. milk
1 stick plus 1 tbsp. sweet butter or unsalted butter

FILLING:

8 oz. ground hazelnuts
1/2 c. sugar
2 tsp. almond extract
1 egg white
4-5 tbsp. water

E:
1 egg yolk
1 tbsp. water

On pastry board, sift flour and baking powder together. Make a well in the center. Put egg and milk into well. Sprinkle sugar and vanilla on top. Work a little flour into the egg and milk to make a paste. Now add more flour to cover the paste. Cut cold butter in small pieces over flour. Work all ingredients together quickly to make a smooth dough. Chill slightly for easy rolling.

Meanwhile, combine filling ingredients, adding just enough water to make a paste. Roll dough out to about 12x16 inch size. Spread filling over dough. Roll up like a jelly roll. Beat egg yolk and milk. Brush over top of roll. Form into wreath shape. Cut 1/2 inch slits 1 1/2 inches apart on top of cake. Bake at 350 degrees about 30 to 40 minutes. Test.

Before serving, sprinkle with powdered sugar.