Yeast dough: all ingredients should be at room temperature. First, heat the milk with 1 tablespoon of sugar until it is lukewarm (finger test: you should be able to put a finger in it without getting burned). Add yeast and let rest for about 10 minutes.
Mix flour with salt and the grated tonka bean.
Melt the butter and let it cool down to a comfortable temperature. Mix in the sugar and egg.
Mix the flour with the yeast and butter mixture and knead for about 6-7 minutes to form a smooth dough. Cover and let rise in a warm place for about 1.5 hours. The volume should at least double.
For the fillling, grate the hazelnuts and put them aside.
Break the chocolate into small pieces and melt over the water bath. Stir in the coconut oil and add the nuts. Let stand at room temperature until the dough is ready.
Preheat the oven to 180°C.
Take the finished dough out of the mold and roll it out on a floured work surface to a thickness of approx. 0.8 cm and as rectangular as possible.
Spread the filling on top, add chopped chocolate sprinkles and roll into a large roll.
Use the knife to cut the roll in half lengthways. Wrap the two single strands together. You can now either bake the whole thing in a loaf pan lined with baking paper or place it on a wreath.
Sprinkle with the hail sugar before baking, then put in the oven for about 40 minutes (varies a lot depending on the oven - watch it carefully). When ready, the yeast dough should be brown on top and when pressing a finger on the dough, it should still be slightly soft.