Description
Crumbly bagels with hazelnut flavor linger long on the table!
Ingredients
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Butter
100 g
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Sugar
125 g
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Chicken egg
2 piece
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Potatoes
300 g
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Flour
400 g
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Leavening agent
5 g
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Vanilla
0.25 tsp
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Nuts
150 g
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Sugar
3 Tbsp
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Milk
3 Tbsp
Cooking
Beat the butter with sugar and vanilla, beat in eggs.
Add flour mixed with baking powder and mashed potatoes. Mix first with a mixer with attachments for dough, then knead by hand, the dough is soft and pleasant. Cover it with foil and leave for 10 minutes.
At this time, prepare the walnut filling. Mix the nuts with sugar, add milk and grind until smooth.
Table well dusted with flour, roll out the dough to a round shape with a thickness of about a half centimeter. With a wet knife to spread on top of pecan stuffing, edge to leave free.
Now divide the dough, like cake, 8-12 pieces. Each triangle to roll croissant.
To give the rolls the desired shape and lay them on a baking sheet dusted with flour.
Send in the oven for 25-30 minutes. Bake at 200 C until pink. If desired, sprinkle with powdered sugar.
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