Bagels with walnut-caramel Fudge

Description

Misty morning, rainy days, falling leaves... It all happens in October... but not in Crimea! In the Crimea in October, the Indian summer begins and so everywhere matured nuts: forest, walnuts, almonds. You know that come October, when the morning rush to work, and you have the face of flying walnuts and loudly hit the ground at his feet. If it orehoved, so there will be many sweet pastries with nuts.

Ingredients

The dough is flaky yeast

0.5 kg
Nuts

1 cup
Brown sugar

160 g
Yolk egg

1 piece
Chicken egg

1 piece
Milk

200 ml
Corn starch

1 Tbsp
Butter

2 Tbsp

Cooking

First you need to prepare the nuts. We peel them from the shell. Almond pour boiling water and 3 minutes proverjaem, then the skin is removed very easily. Then almond kernel need 3-4 minutes to bake on a dry pan, stirring constantly to rid them of excess moisture. Wild nuts are also a little dried on a pan or in the oven. After that the husks they can be easily removed.

Nuts grind in a mortar to the desired fraction, but not in powder.

In a saucepan, preferably with a thick bottom, combine milk (preferably cream), brown sugar and chopped nuts.

The mixture is put on the fire, add the butter and ovarium 15-20 minutes until thick. But since this Fudge will go into the stuffing, it should not be to the state of pralines. For a creamy condition alternately added to the boiling mixture of the yolk and starch and quickly stir.

Ready the fondant cools. It has a very pleasant creamy caramel taste.

Thawed dough roll out thinly (about 2 mm thick) and cut into triangles.

Each triangle cut in the top and a little hands pulling corners to the sides and bottom, extending it. In the upper part, put a teaspoon of filling and wrap a roll, forming a Crescent. Bagels lubricated with egg and give them 15 minutes rasstoyatsya and slightly increase in size. Bake in a preheated 180-200 degree oven for 30 minutes until Golden state.

Comments and reviews

Leave a comment or a recipe review