Description
I associated autumn with the beginning of the school year. Every year repeated the same pattern: I tried in vain to wash his hands, which have a dark brown color. And why? Nuts!!! Do you know it? I think so! Despite the fact that the school I graduated from 10 years ago, nothing has changed. Hands of the same brown color. And blame rolls. But believe me, they are worth it!
Ingredients
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Flour
500 g
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Brown sugar
230 g
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Salt
-
Yeast
1 Tbsp
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Chicken egg
2 piece
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Butter
195 g
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Cognac
2 Tbsp
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Lemon peel
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Milk
250 ml
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Walnuts
200 g
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Mac
Cooking
In a bowl sift the flour, mix it with dry yeast, salt and brown sugar.
In the center make a well, add the beaten eggs, brandy, butter, lemon zest and warm milk. Mix with a mixer until all components form a dough.
Continue to stir for another 5-6 minutes, until the dough will not depart from the walls. It is soft and sticky the dough should be in the refrigerator for 5-6 hours, so its better to do at night. Cover the bowl with cling film and refrigerate.
Put the dough on the work surface covered with flour, and lightly knead. Cut the required piece and the remaining dough back in the fridge. It can be stored there for a few days, if you don't want to bake all at once. I did so, half in the evening and the second morning to make a quality photo.
To prepare the filling, you need a soft beat butter with nuts and brown sugar.
Dough to form into a bundle and cut pieces the same. Each piece of roll and smear with filling.
Collapse in the form of rolls.
Connect the edges.
Let rise until the volume increases two times. Grease yolk, sprinkle with brown sugar and poppy seeds. Bake in a preheated 180 degree oven for 15-20 minutes until Browning.
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