Ingredients
Dough
flour
450g
15.75oz
1.80cup
30.15tbsp
pressed yeast
24g
0.84oz
1.61tbsp
milk
200g
6.76fl oz
butter
100g
3.50oz
0.40cup
6.70tbsp
sugar
50g
1.75oz
3.35tbsp
egg yolks
3pc
salt
3g
0.11oz
0.20tbsp
Sprinkling
egg whites
3pc
chopped nuts
100g
3.50oz
0.40cup
6.70tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
cinnamon
15g
0.53oz
1tbsp
Method
- Add the sugar and yeast to warm milk. Leave it warm for 10-15 minutes. The yeast should bubble.
- Then add the melted butter, yolks, sifted flour and salt.
- Knead the dough well, it may be a little thick.
- Leave in a deep bowl for at least an hour. The dough should at least double in size.
- 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.
- Cover the foil or parchment tube with foil, and grease with vegetable oil. Wrap the strips of dough in an overlap.
- Grease the blanks with a little whipped egg whites, and roll in a mixture of nuts, sugar and cinnamon.
- Bake at 190C (374F) for 15-20 minutes. It's important for the straws to hang and not to touch the baking sheet.
