Ingredients
The pastry
flour
550g
19.25oz
2.20cup
36.85tbsp
active yeast
10g
0.35oz
0.67tbsp
milk
200ml
6.60fl oz
0.80cup
13.40tbsp
butter
105g
3.68oz
0.42cup
7tbsp
sugar
50g
1.75oz
3.35tbsp
egg yolk
3pc
salt
5g
0.18oz
0.34tbsp
Nut sprinkling
nuts (almonds and hazelnuts)
80g
2.80oz
0.32cup
5.36tbsp
peanuts
20g
0.70oz
1.34tbsp
sugar
70g
2.45oz
0.28cup
4.69tbsp
cinnamon
10g
0.35oz
0.67tbsp
egg whites
3pc
Method
- Combine 40g (1.40 oz) of warm milk with sugar and yeast; mix, and leave for 10 minutes.
- Add warm melted butter, yolks, salt, and mix.
- Gradually add the sifted flour, and knead the dough well.
- Put the dough in a deep bowl, cover with film, and leave for 70 minutes in a warm place.
- Roll out the risen dough into a layer 5mm (0.20 inch) thick, and cut into strips of 1cm (0.40 inch).
- To form the tubes, I used wooden sticks (a rolling pin). Wrap each strip overlapping the previous one.
- Grease each tube well with egg whites, and carefully “bathe” in nut dressing.
- Bake in the oven preheated to 356F (180C).
