Ingredients

Dough
flour
1.75 cup
450 g
15.75 oz
14.85 fl oz
pressed yeast
1.50 tbsp
24 g
0.84 oz
0.79 fl oz
milk
0.75 cup
200 g
7 oz
6.60 fl oz
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
egg yolks
3 pc
salt
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
Sprinkling
egg whites
3 pc
chopped nuts
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
cinnamon
1 tbsp
15 g
0.52 oz
0.50 fl oz

Method

  1. Add the sugar and yeast to warm milk. Leave it warm for 10-15 minutes. The yeast should bubble.
  2. Then add the melted butter, yolks, sifted flour and salt.
  3. Knead the dough well, it may be a little thick.
  4. Leave in a deep bowl for at least an hour. The dough should at least double in size.
  5. Divide the dough into two parts, and roll it into a layer 5-7mm (0.20 inch) thick. Cut into 1cm (0.40 inch) strips.
  6. Cover the foil or parchment tube with foil, and grease with vegetable oil. Wrap the strips of dough in an overlap.
  7. Grease the blanks with a little whipped egg whites, and roll in a mixture of nuts, sugar and cinnamon.
  8. Bake at 190C (374F) for 15-20 minutes. It's important for the straws to hang and not to touch the baking sheet.