Roll with nuts from yeast dough

Fragrant pastries for holidays and on weekdays! The roll with nuts from yeast dough turns out to be very soft and lush, and the unusual shape gives a mysterious and very attractive appearance. Such pastries will be appropriate on the festive table and will make everyday life brighter. Chocolate for filling can be taken black or milk, to taste.

Tanuska-ps

Recipe author

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Composition / ingredients

servings:

Walnuts

Sugar

Egg whites

Chocolate

Eggs (for lubrication)

For the test:

Sugar

Milk

120

Dry yeast (instant)

Egg yolks

Flour

300

Salt

2.5

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 9 g

Fats 28 % 18 g

Carbohydrates 58 % 38 g

343 kcal

GI: 5 / 0 / 95

Cooking method

Cooking time: 2 h 30 min

Heat the milk to a warm state, add dry yeast, egg yolks, pour sugar and salt, mix thoroughly. In the resulting mass, add the softened butter and sift the flour. Knead the soft dough, cover with cling film or towel, leave for an hour so that the dough fits properly.

Beat egg whites with sugar until stable white peaks. Nuts and chocolate are crushed with a knife coarsely, it is not worth it to be very small.

Roll out the dough into a layer about 0.5 cm thick and giving it a rectangular shape. Spread the whipped whites on the dough, level it over the entire surface of the dough, slightly retreating from the edges, about 2-3 cm. Spread nuts and chocolate on top of the proteins so that they are evenly distributed.

Roll the dough into a roll, then roll up the ring, connecting the edges of the roll with each other. We transfer the roll to a baking sheet previously lined with parchment, using kitchen scissors we make incisions along the entire circumference of the roll, after which we lubricate the surface with beaten egg.

We send the baking sheet with the roll into the oven preheated to 180 degrees and bake for 25 minutes.

Help yourself to health!