You have all probably tried spring rolls with walnuts, walnut shortbread cookies... But have you tried to put the nuts in a yeast dough? I have long cherished this idea. Googling online, I almost never found these recipes. Well, what. Went to the kitchen to experiment! The experiment exceeded expectations. Even my favorite, flatly refusing to eat the buns and just on the spirit of her intolerant, eating a pie, said: "this is good! First baked a pie in my life in which I love the dough". By the way, these cakes don't stale quickly! Because walnut contains 65% fat, so the bun stays soft. So. I took the walnuts. The number of nuts you can vary at its discretion: less glass, and more. You can also take instead of walnuts, for example, peanuts (toasted). Walnuts have a grayish color. So the buns were not quite so gray and ugly, I advise you to fill nuts boiling water for 1 minute, drain the water and dry the nuts in the oven or microwave. Important: you need to grind the nuts are completely dry, without moisture! I lentua, skins from the nuts did not remove.

Dry the nuts, grind in a blender the maximum finely into flour. You can do it in a coffee grinder.

In yeast, add a tablespoon of sugar, pour warm milk (1/3 Cup) and let stand for 5 minutes to form a cap. Someone might ask: not a lot of 11 grams of yeast? Answer: not much. Don't forget that our goal is to not raise a very lightweight product - nuts.

In a large bowl, mix flour, walnut flour, a pinch of salt.

Add the egg. Then the melted butter and the remaining milk. Stir. At the end add the yeast

Knead the dough, adding more if needed flour. The dough is kneaded easily. Now my favorite kind of quick lift test: I turn the oven on high, wait about three minutes, turn it off. In a warm oven and put the dough covered with a damp towel. So I got the dough rise for 15-20 minutes.

While the dough sits in the oven, you can quickly do filling. I got two toppings: cherry and peach. 1) Cut peach into cubes. Sugar is NOT added, otherwise peach will immediately give juice and rolls will be hard work. Sugar we add just before to saleprivate the stuffing in a bun. Important secret: that the filling doesn't flow when baking in the oven, add 1 teaspoon of starch (the taste is not affected). So won't pour a single drop, and all the juice from the filling is "sealed" inside the buns. 2) Cherries, pitted I with evenings filled with brandy and covered with sugar. Night I have "drunk" in the fridge. Cognac cherry will give a nice aroma to the bun! If you decide to just "intoxicate" cherry, that after a night in the fridge, decant the juice from the cherries, Pat dry. And it is the same principle with starch.

After 20 minutes, check the dough. In theory it should rise 2-3 times. Sharing with you a quick and easy principle of modeling pies. So, Osipyan piece and thinly roll out into a rectangle (the dough rest don't forget to cover with a towel). The dough rolls incredibly easily and is not sticky, not torn. I even work surface with flour sprinkled!

Spread on a small distance from each other our filling (about a teaspoon). As you can see in the photo, the filling need not be put on the edge of the rectangle, otherwise roll the loaf will be heavier. Put 1-2 piece of chocolate. Mmm, it's going to be delicious! Brandy cherries with chocolate...

And gently roll up the roll. What's the advantage of such modeling? First, faster, and secondly, baking is more airy, slightly layered.

The edge of his hand like a "cut" of space between the filling. Then in these places cut with a knife.

So the edge of the palm "blinded" out of the corner rolls. To be sure, you can even gently take. Thus, the modeling of all the pies I have spent 10-15 minutes.

The pan dimmed with baking paper, put the pies. Rolls to coat with the egg so they are nicely flushed (those with peach inside, I additionally sprinkled with dry chocolate "Nesquik"). Put the pan in a preheated 180-200 degree oven. Bake for approximately 15 minutes (focus on your oven). Remember that if you overdo the yeast cakes in the oven, it will dry while in the cool the stone.

Here they are, our nutty buns-patties!