St. Martin’s Day Rolls

Last Updated on August 23, 2024

From a smooth dough smeared in this case with nut filling, rolls are rolled, baked in the oven slightly golden, then brushed with melted butter flavored with rum, finally sprinkled with icing sugar.

Ingredients:

500 g of plain flour 250 g of grated butter 42 g of yeast 100 ml of lukewarm milk 1 tablespoon of caster sugar 1 piece of egg large pinch of salt Walnut filling: 150 g of finely ground nuts 100 g 1 pk beet Other: 50 g melted butter 1 tbsp of lard powdered sugar baking paper

Procedure:

1. Prepare nut filling; mix finely ground nuts with icing sugar, add lightly beaten egg white and knead well into a sticky mass
2. Leave the yeast, sugar and lukewarm milk in a warm place in a bowl to rise, add the whole egg, grated butter and salted flour, work into a smooth dough and immediately, without rising, divide into 8 equal parts
3. Roll out each of the parts into a circle about 3 mm thick and divide into 8 equal wedges with a rolling pin
4. Do not put the filling on the thicker side of the section and roll into a roll, place on baking sheets with baking paper and bake in a preheated oven at 180 °C for about 10-12 min, they should be just pink
5.

Recommendation:

The filling doesn’t have to be just nutty, feel free to use puddings, cottage cheese, poppy seeds, apples, jams, whatever you like.

Note:

Recipe from Cooking with Tom, photo and text by Jana Šenkýřová