Prepare the basic Danish dough.

Preheat oven to 400 °F (200 °C).

For the filling, mix nuts with the breadcrumbs.

Boil the milk with honey, granulated sugar, vanilla sugar, rum, lemon zest, and cinnamon, then remove from heat and mix in the breadcrumbs and nuts.

Melt the nougat, mix into the batter, and chill.

Roll out the dough on a flour work surface and cut into tall triangles.

Spread on the nut filling, roll up the triangle, and form crescents.

Brush with melted butter and place on a buttered baking sheet.

Bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for about 15 minutes.

Halfway through the baking time, brush the crescents with beaten egg and sprinkle with decorating sugar.