Saffron And Hazelnut Twists

Place the flour, 1/4 cup sugar, 5 tbsp butter, 1 egg, and a pinch of salt in a mixing bowl. In a saucepan, heat the milk and saffron until lukewarm and dissolve the yeast in it. Add to the flour mixture and knead with the dough hook of a mixer until smooth. Cover and allow to rest in a warm place for 45 mins.
To make caramelized hazelnuts, brush a piece aluminium foil with oil. In a pan, heat 1 tbsp sugar and 1/4 cup hazelnuts, stirring, until the sugar is slightly caramelized. Spread on the foil and allow to set.
Preheat the oven to 400u0b0F. Line 2 baking trays with parchment paper. Beat the vanilla extract, cinnamon, 11 tbsp butter and 1/4 cup sugar until creamy. Stir in the jam.
Knead the dough again and on a floured work surface roll out to a 18 x 14 inch rectangle. Spread over the jam mixture and sprinkle with 1/2 cup hazelnuts. Fold in half from one long side, so you have a 18 x 8 inch rectangle. Cut into 15, 2 inch wide strips. Fold 1 strip in half and twist the strands together to form a cord. Lay on a baking tray. Repeat with the remaining strips. Allow to rest for 10 mins.
Beat the remaining egg and brush over the twists. Sprinkle with the sugar and caramelized hazelnuts. Bake one sheet at a time for 10-12 mins each, until golden brown. Allow to cool.