The ground hazelnuts give the sweet pretzels a fine, nutty aroma and also convince with the cell-protecting vitamin E, which also ensures healthy skin and hair.
Sealed airtight and stored in a cool, dark place, the sweet pretzels stay fresh for about two weeks.
For the dough: In a bowl, mix together the flour, nuts, sugar, vanilla sugar, lemon zest and salt. Chop the butter into the dough with a dough scraper, add eggs and quickly knead everything to a smooth dough. Cover the dough and let cool for about 30 minutes.
Preheat the oven to 180°C (approximately 360°F). Line one or two baking sheets with parchment paper.
Form 15 cm-long (approximately 6 inches) pencil-thick little rolls from the dough and twist into small pretzels. Place on the baking sheets.
For the glaze: Whisk the egg yolks and milk and use to brush the pretzels. Bake the pretzels in the preheated oven for 10-15 minutes until golden brown, remove from the oven, immediately roll in the sugar and let cool on a wire rack.