Sour nutella roses
Last Updated on
ingredients
Cesto
500 g semi-coarse flour 1 pk egg 150 ml butter melted 1 tbsp granulated sugar 1/2 tbsp salt 40 g fresh yeast 250 ml milk
Filling:
250 g Nutella
For the spread:
1 pk egg
progress
The delicious, yeasty buns in the shape of rosettes are very interesting to look at:))
1.
Dough: add sugar and yeast to lukewarm milk and let the yeast rise. Sift the flour, add the oil, egg, salt, the risen leaven and work into a smooth, non-sticky dough, which you cover and leave in a warm place to rise for about one hour.
2.
On a floured board, roll it out to a thickness of 5 mm and cut out 10-15 cm diameter rounds.
3.
Cut each round into a cross, leave the centre full, put the filling in there, in my case Nutella. Cover the filling with opposite sides, press the ends under the dough so that the filling does not overflow and the dough does not open up when baking.
TIP: You can use cottage cheese, walnut, poppy seed, harder jam…
4.
Place the roses on a baking tray lined with baking paper, spacing them apart as they will increase in volume. Brush the surface with beaten egg. Leave on the baking tray for about 15 minutes to rise.
5.
Bake at 180°C for 30 minutes until golden or as desired. After baking, sprinkle with icing sugar and vanilla sugar.
6.
Good taste!
