Description
Walnut cakes are always captivating for its flavor and liking it. Especially rolls with little trouble, but how delicious! Roll dedicate their sons, tooth, through which the roll disappeared from the table quickly)))
Ingredients
-
Flour
200 g
-
Yeast
3 g
-
Sugar
30 g
-
Butter
70 g
-
Milk
80 ml
-
Yolk egg
0.5 piece
-
Salt
2 g
-
Walnuts
50 g
-
Peanuts
50 g
-
Sugar
60 g
-
Milk
50 ml
-
Yolk egg
0.5 piece
-
Vegetable oil
1 tsp
Cooking
Knead the dough the bread maker you can trust. To fall asleep the dry ingredients: flour, yeast, salt.
Use the yeast SAF-moment.
Put on the fire in a saucepan with a thick bottom butter with sugar.
Melt.
Pour in the milk.
To separate the yolk from the white. The egg should be big!
Shake and pour in half the milk-cream mixture, the rest save for the top.
To turn bread maker on the "dough" 1 hour 30 minutes and pour in the liquid mixture.
Close the lid of the bread machine and proceed to the stuffing.
It is best to use walnuts, but I they are poorly cleaned, fed up and decided to replace half of a peanut-peeled and roasted.
Chop as fine as possible.
Sprinkle nuts with sugar in a saucepan.
Pour the milk and put on fire, to keep until the sugar dissolves.
Remove from the heat. The stuffing is ready!
Open the lid of the bread machine after 1.5 hours, and here we see how the risen dough. The test lasts for exactly one roll, to 2 increase the proportions.
Roll out into a layer on the Board with flour. My father had these dimensions: 26 cm to 30 cm
Paged all the stuffing, evenly distributed.
Since this roll must be from the category of plump, decided to tighten it from the side.
Hide the seam from below will pack territory.
Transfer-in form on your oiled parchment. Prick with a fork. Let stand for 20 minutes.
Top grease with half of the yolk.
Bake in a preheated 180* the oven for about 20 minutes.
To move on the Board.
But what is left to the morning I got a photo! Exactly half of the loaf.
Very easy to cut into portions.
Prepare a loaf and a nice Cup of tea You provided!
I invite you to take a sample! Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.