Rum nut tree

ingredients

Cesto

250 g plain flour 250 g semi-coarse flour 1/2 KL salt 3 tbsp granulated sugar 1/2 cube of fresh yeast (20 g) 250 ml warm milk 1 pk egg yolk 1 tbsp honey 1 tbsp rum 70 g softened butter a little flour to work the dough

Nut filling

350 g ground nuts 100 g cane sugar 1 KL cinnamon 50 g butter 100 ml milk 2 PL honey 1 PL rum

you still need

1 pk egg

step

Scented nutcake for coffee or hot tea.

1.

Dough: In a deciliter of warm milk, stir the yeast, a tablespoon of sugar, a tablespoon of flour and let it rise (15 minutes).

2.

Sieve both flours and salt into a larger bowl, make a well in the centre and add the remaining milk, sugar, egg yolk, honey, rum and sourdough starter.

3.

Knead the dough in the bowl for a while, add the softened butter and continue kneading. First in a bowl, then transfer to a floured board and process until smooth and elastic (10 minutes).

4.

Place the dough in an oiled bowl, cover and leave to rise in a warm place for about an hour.

5.

Filling: melt the butter in a saucepan, add the milk, rum, sugar, add the honey and finally stir in the ground nuts and cinnamon. We want to have a well spreadable filling of a firmer consistency. So add more milk as needed.

6.

Divide the risen dough into two parts and roll each into a rectangular strip about 5mm thick. Spread half of the filling on each sheet, fold in the edges and roll into a wrapper.

7.

Transfer the nutcakes to a baking tray lined with baking paper, cover and leave to proof well for an hour.

8.

Before baking, brush them with beaten egg and bake in a preheated oven at 180°C for about 30 minutes.

9.

Good taste!