In a large bowl, whisk together the flour, salt and cinnamon.

In a separate bowl mix together the milk, sugar and yeast and stir until dissolved.

Make a well in the flour mixture and add the milk mixture, stirring until you have a soft dough.

Knead in the butter. Keep kneading on the table, or in the bowl of a stand mixer with a dough hook for about 10-12 minutes, or until the dough is smooth and pliable.

Let rise for about an hour, or until doubled in size.

In the meantime, make the filling. Toast the nuts in the oven for about 6-8 minutes, or until browned and fragrant. Let cool.

Once they are no longer hot to the touch, add them to a bowl with the sugar and cinnamon.

Add the Süssmost a little at a time until you have a thick paste that still holds together.

Preheat oven to 200 C / 400 F / gas mark 6.

Once the dough has risen, roll it out into a large rectangle, cut it into 6 squares, and cut each square into a triangle (12 triangles in total).

Brush each triangle with a thin layer of apricot jam.

Roll a bit of filling into a log and place it at the bottom of each triangle, then roll it up into a crescent and place it on a parchment-lined baking sheet.

Brush the Gipfel with the whisked egg.

Bake for about 18-20 minutes, or until the top has browned.

For the glaze: Once the Nussgipfel have cooled, mix together the ingredients for the glaze and drizzle it over top.