Danish nut paste swirl

Recipe

ingredients	preparation
900g bread flour 50g butter	Blend together.
30g yeast 250g UHT full fat milk	Blend together.
10g sea salt 250g UHT full fat milk 60g sugar 100g whole egg(s)	Blend together.
Blend all ingredients to a smooth dough knead for 10 minutes. Allow to rest in the fridge for 8 hours.
400g unsalted butter	(or Dry butter) Roll out the dough into a rectangle: 60 cm in length incorporate the butter with a single fond Refridgerate for 30 minutes Then give your dough 2 single turns resting for 30 minutes between each turn.
Q.S. N16-OH40 Q.S. NAN-CR-HA3714	Roll into a rectangle : 22 cm width. Spread a layer of Nocciola Crème dell Artigiano over the top surface Sprinkle liberally with Callebaut Hazelnul Bresilienne Roll up Cut 2cm slices (approx. 60g) Place the end of the roll underneath to prevent unfurling Allow to prove for approx. 45 minutes Bake at 180°c for 16 to 18 minutes Glaze with apricot jam.