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 Sugar-Nut Buns Recipe
Sweet buns with sugar-nut filling for a family tea party!
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Germany Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Germany Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Add pieces of soft butter and eggs to the warm milk.
    Add pieces of soft butter and eggs to the warm milk.
  2. Add sugar, a pinch of salt. Add half of the required flour and yeast, starting to knead the dough.
    Add sugar, a pinch of salt. Add half of the required flour and yeast, starting to knead the dough.
  3. Gradually adding the second part of the flour, knead a soft dough that does not stick to your hands, form a ball out of it. Lightly grease a bowl and a ball of dough with vegetable oil.
    Gradually adding the second part of the flour, knead a soft dough that does not stick to your hands, form a ball out of it. Lightly grease a bowl and a ball of dough with vegetable oil.
  4. Cover the bowl with the dough with a film and leave in a warm place for proofing for 1.5-2 hours.
    Cover the bowl with the dough with a film and leave in a warm place for proofing for 1.5-2 hours.
  5. The dough came up.
    The dough came up.
  6. Knead it, divide it into two parts.
    Knead it, divide it into two parts.
  7. Roll out each piece into a rectangular layer (I did it on a piece of parchment and a kitchen mat).
    Roll out each piece into a rectangular layer (I did it on a piece of parchment and a kitchen mat).
  8. For the filling: lightly chop walnuts, combine with sugar, mix.
    For the filling: lightly chop walnuts, combine with sugar, mix.
  9. Spread the dough layer evenly over the entire surface of the sugar-nut filling, leaving small clean edges. Roll out the filling with a rolling pin, pressing lightly.
    Spread the dough layer evenly over the entire surface of the sugar-nut filling, leaving small clean edges. Roll out the filling with a rolling pin, pressing lightly.
  10. Cover the top with a second rolled-out layer of dough, lightly pinch the edges.
    Cover the top with a second rolled-out layer of dough, lightly pinch the edges.
  11. Next, cut into small rectangular pieces.
    Next, cut into small rectangular pieces.
  12. Take a piece by two edges and, slightly stretching, begin to twist into a flagellum, and then wrap the twisted flagellum with a "snail". The filling will be a little runny, but that's okay! Carefully assemble and sprinkle the top of the rolls.
    Take a piece by two edges and, slightly stretching, begin to twist into a flagellum, and then wrap the twisted flagellum with a "snail". The filling will be a little runny, but that's okay! Carefully assemble and sprinkle the top of the rolls.
  13. Place the buns on a baking sheet and let stand for another 30 minutes. Preheat the oven to 190 degrees. The top of the buns can be greased with egg yolk / milk if desired before being sent to the oven. Send the buns to bake in a preheated oven until golden brown (about 15 minutes, focus on the features of your oven).
    Place the buns on a baking sheet and let stand for another 30 minutes. Preheat the oven to 190 degrees. The top of the buns can be greased with egg yolk / milk if desired before being sent to the oven. Send the buns to bake in a preheated oven until golden brown (about 15 minutes, focus on the features of your oven).
  14. Remove the finished buns from the oven, let them cool.
    Remove the finished buns from the oven, let them cool.
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