Nutcrackers: super soft even on the third day

ingredients

500 g semi-coarse flour 250 ml lukewarm milk 150 ml oil 1/2 cube yeast 2 pcs egg yolk 1 tsp sugar 1 pinch salt

Filling:

200 g ground walnuts 200 ml milk 30 g biscuits 50 g sugar 1 pk vanilla sugar´ 1 tsp ground cinnamon 1 tsp rum 1 tbsp lemon zest

progress

Walnut rolls are one of the classics, not just for Christmas, and these are soft even on the third day.

1.

Sieve the flour into a bowl, make a well in the centre, crumble in the yeast, dust with sugar and pour in a little milk. When the yeast has risen, stir it in, add the rest of the milk in which the egg yolks have been whisked, add the oil, a pinch of salt and knead the dough. Let the dough rise. Divide the risen dough into 6 loaves.

2.

Filling. Let the filling cool.

3.

Roll each loaf of dough into a circle and divide into 12 parts. Put a little filling on the wider end and roll the dough.

4.

Or fold the dough over the filling, stretch the sides and fold the top over, and stretch the long end and wrap it around the resulting boot. This will make tiny packages.

5.

Place on a baking tray, you can also put on a tighter tray, brush with egg, leave on the tray for a while to rise and put in a preheated oven at 180°C for 15 minutes.

6.

Well stored, e.g. in a tin box, they will keep for up to a week and are still soft.