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Print Recipe
 Viennese Nut Rolls Recipe
Homemade buns for the family table. Very, very tasty. Be sure to try to cook.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Austrian
Keyword Easy, For Beginners
Cook Time 180 minutes
Servings
Ingredients
For the dough:
Additionally:
  • 1 piece Chicken egg for greasing buns before baking
  • Butter melted butter to lubricate the dough layer
  • Walnuts Walnut crumbs for sprinkling the rolled out dough into the reservoir
  • Sugar for sprinkling ready-made buns
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Austrian
Keyword Easy, For Beginners
Cook Time 180 minutes
Servings
Ingredients
For the dough:
Additionally:
  • 1 piece Chicken egg for greasing buns before baking
  • Butter melted butter to lubricate the dough layer
  • Walnuts Walnut crumbs for sprinkling the rolled out dough into the reservoir
  • Sugar for sprinkling ready-made buns
Instructions
  1. Pour warm milk (200 ml) into a bowl, add yeast (7 gr.). Take 2 tablespoons of the total amount of flour and add to the milk-yeast mixture. Then take 1 tablespoon of the total amount of sugar and add it to the milk-yeast mixture. Stir until smooth. Put the mixture in a warm place to dissolve the yeast.
    Pour warm milk (200 ml) into a bowl, add yeast (7 gr.). Take 2 tablespoons of the total amount of flour and add to the milk-yeast mixture. Then take 1 tablespoon of the total amount of sugar and add it to the milk-yeast mixture. Stir until smooth. Put the mixture in a warm place to dissolve the yeast.
  2. As soon as the milk-yeast mixture increases in size and a cap of small bubbles forms on the surface, add 1 tablespoon of cognac to the mixture, add 1/2 teaspoon of vanilla essence, add 3 egg yolks. Beat the mixture well with a fork.
    As soon as the milk-yeast mixture increases in size and a cap of small bubbles forms on the surface, add 1 tablespoon of cognac to the mixture, add 1/2 teaspoon of vanilla essence, add 3 egg yolks. Beat the mixture well with a fork.
  3. Then add the melted butter at room temperature (70 g), sour cream (2 tablespoons), add 1/2 teaspoon of salt, vegetable oil (1 tablespoon) and the remaining sugar. Mix the mixture well.
    Then add the melted butter at room temperature (70 g), sour cream (2 tablespoons), add 1/2 teaspoon of salt, vegetable oil (1 tablespoon) and the remaining sugar. Mix the mixture well.
  4. Then add the remaining flour. Flour may need a little more than 3.5 cups or a little less. It all depends on the quality and moisture content of the flour. Flour can be different.
    Then add the remaining flour. Flour may need a little more than 3.5 cups or a little less. It all depends on the quality and moisture content of the flour. Flour can be different.
  5. Knead the dough. The container with the dough is covered with cling film and put in a warm place for lifting. After the first rise, knead the dough and set it to rise again. Then put the dough in the refrigerator for about 30-40 minutes. You can stay for an hour.
    Knead the dough. The container with the dough is covered with cling film and put in a warm place for lifting. After the first rise, knead the dough and set it to rise again. Then put the dough in the refrigerator for about 30-40 minutes. You can stay for an hour.
  6. Then you can start slicing buns. From the total amount of dough you will get about 12-14 pcs., everything will depend on the size of the buns. Roll out the dough into a layer, lubricate the layer with melted butter with a cooking brush, sprinkle the surface with nut crumbs. Then roll out the nut layer slightly with a rolling pin, slightly pressing in the nut crumbs.
    Then you can start slicing buns. From the total amount of dough you will get about 12-14 pcs., everything will depend on the size of the buns. Roll out the dough into a layer, lubricate the layer with melted butter with a cooking brush, sprinkle the surface with nut crumbs. Then roll out the nut layer slightly with a rolling pin, slightly pressing in the nut crumbs.
  7. Roll the layer into a roll. Lubricate the edges of the dough with water and lightly fix it. Then fold the seam down.
    Roll the layer into a roll. Lubricate the edges of the dough with water and lightly fix it. Then fold the seam down.
  8. Cut into the shape of a trapezoid.
    Cut into the shape of a trapezoid.
  9. Place the rolls on a baking sheet lined with parchment and let stand for about 10-15 minutes. Then, using a cooking spatula or other suitable tool, lightly press down the middle. Brush the buns with beaten egg. Send the baking sheet with rolls into the oven, preheated to 180-190C.
    Place the rolls on a baking sheet lined with parchment and let stand for about 10-15 minutes. Then, using a cooking spatula or other suitable tool, lightly press down the middle. Brush the buns with beaten egg. Send the baking sheet with rolls into the oven, preheated to 180-190C.
  10. Bake until cooked.
    Bake until cooked.
  11. Sprinkle the finished buns with powdered sugar.t
    Sprinkle the finished buns with powdered sugar.t
  12. Enjoy your tea!
    Enjoy your tea!
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