Ingredients for 12 buns
For the yeast dough
- 250 ml milk
- 80 g butter
- 500 g flour
- ¼ tsp salt
- 21 g fresh yeast
- 60 g sugar
- 1 tsp
- lemon zest
- 1 egg
For the nut filling
- 275 ml milk
- 125 g sugar
- 8 g vanilla sugar
- 200 g ground nuts (e.g., a mixture of hazelnuts and walnuts or almonds)
- 50 g chopped nuts
- 75 g breadcrumbs
- 1 tsp cinnamon
- 1 tsp cocoa powder
- 1-2 tbsp STROH 80
- 50 g butter
For brushing
- 1 egg
- some milk
- 100 g icing sugar
- 2-3 tbsp lemon juice
Preparation
- For the yeast dough, warm 250 ml of milk in a pot until lukewarm. Cut 80 g of butter into pieces, add them to the milk, and let them melt.
- In a large bowl, mix flour with salt. Form a well in the center, add 1 teaspoon of sugar, and crumble the yeast into it. Add some of the milk-butter mixture and mix everything with a fork and some flour from the edge to form a pre-dough. Cover and let it rest for 10 minutes until small bubbles form on the surface.
- Add the remaining sugar, milk-butter mixture, lemon zest, and egg, and knead everything for 10 minutes into a smooth dough.
- Cover the yeast dough and let it rise in a warm place for 1-1.5 hours until it has doubled in volume.
- Meanwhile, for the nut filling, bring 275 ml of milk with 125 g of sugar and vanilla sugar to a boil. Add ground and chopped nuts as well as breadcrumbs, cinnamon, cocoa, and STROH, stirring until the mixture thickens. Remove from heat and stir in the butter until melted. Let the mixture cool slightly.
- Knead the risen yeast dough again, then roll it out into a rectangle of about 35 x 50 cm.
- Spread the nut mixture on the dough, roll it up from the short side, and cut it into 12-15 slices.
- Place the nut rolls on two baking sheets lined with parchment paper and let them rise for another 20-30 minutes.
- Preheat the oven to 180 °C with top and bottom heat.
- Whisk 1 egg with some milk, brush the nut rolls with it, and bake them for about 20 minutes, one sheet at a time.
- Mix powdered sugar and lemon juice into a glaze. Let the nut rolls cool briefly after baking, then drizzle them with the glaze.
