Description
Cakes are so named because one is very difficult to stop. Pastry stuffed with honey, walnuts and cranberry scones are good hot with milk or cold with tea. The preparation is incredibly simple, any hostess, not even on friendly terms with yeast dough can do.
Ingredients
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Flour
500 g
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Milk
1 cup
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Butter
100 g
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Yeast
7 g
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Sugar
1 Tbsp
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Salt
0.5 tsp
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Honey
250 g
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Butter
80 g
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Walnuts
1 cup
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Chicken egg
1 piece
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Cranberries
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Milk
1 Tbsp
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Yolk egg
1 piece
Cooking
In flour, add warmed milk, sugar, melted butter, salt, yeast. Taking yeast SAF-moment, though they marked that they can be put directly in the flour, I mix them with 1 tsp of sugar and dissolve in a small amount of warm water. Knead the dough, let it rise in a warm place for 40 minutes.
From the risen dough formed into round cakes ( I got 8 pieces), put on the laid baking paper baking sheet (or on silicone Mat) and let stand for another 30 minutes.
Melt the butter, add honey, nuts, whipped egg. Optionally, the filling can add cranberries, or other berries with acidity.
I made half of the cakes with just honey and nuts, half with the addition of cranberries.
The bottom of the glass to make deepening in the middle of the cakes...
Put the filling, the edges of the cakes to grease with a mixture of 1 egg yolk with a tablespoon of milk.
Bake cakes at a temperature of 200 degrees until Browning (about 20 min)
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