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54 lines
1.5 KiB
Plaintext
54 lines
1.5 KiB
Plaintext
---
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time required: 90 minutes
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---
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===== Nut roll ======
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Add @sugar{1%tbsp} and @yeast{15%g} to the warm @milk{250%ml}.
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Mix well until the yeast is fully dissolved. ss
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> This recipe is reconstruction of my grandma's recipes,
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> I tried to reduce sugar amount though.
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Add @flour{5%tbsp} from the total amount and whisk the mixture
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into a batter-like consistency, similar to pancake batter.
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Cover with a #towel{} and place in a warm place for ~{30%minutes}.
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The dough should rise, and bubbles will form on the surface.
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Add @egg{1}, @sugar{100%g}, @vanilla sugar{1%packet}, and
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melted @butter{50%g} to the mixture. Whisk thoroughly.
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Gradually add the rest of the @flour{495%g} in two stages and
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knead the dough.
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Knead for ~{10-15%minutes}. Cover the dough and place it
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in a warm place for ~{1.5%hours}
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== Fillings ==
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Grind the stuff. Mix them together.
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== Assembly ==
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Divide the dough into two equal pieces.
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Dust the surface with flour and roll the dough into a rectangle
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about 0.5 cm thick.
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Generously spread the nut filling over the dough, distributing it
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evenly. Leave an empty space along the edges so the roll seals properly.
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Carefully roll the dough into a log, pressing it firmly to
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avoid air pockets.
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Place it on a baking sheet lined with parchment paper.
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Roll out the second piece of dough and form another roll in
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the same way.
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Cover the rolls with a towel and let them rest for 20 minutes.
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Then brush them with @egg yolk{1} and bake in a preheated oven
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at 170°C for ~{50-60%minutes}.
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