Ingredients
- 500 g flour
- 1/4 l milk
- 1 cube yeast
- 160 g sugar
- 1 pinch of salt
- 2 eggs
- 50 g butter
- 300 g roughly minced hazel nuts
- 50 g minced walnuts
- 50 g breadcrumbs
- 1/8 l rum (40%ig)
- 100 g icing sugar
Preparation
- Let milk, yeast, eggs and butter get room temperature.
- Sieve the flour.
- Let the milk get warm.
- Give the yeast to the warm milk.
- Stir 5 soup-spoons of flour and a pinch of of sugar into the milk.
- Let the the yeastdough rest covered for 30 minutes at a warm place.
- Mix 60 g sugar, the salt, the eggs, the butter and the yeastdough with the rest of the flour.
- Knead the dough.
- Let the the yeastdough rest covered for 60 minutes at a warm place.
- Spread a lot of flour on a tea-towel.
- Stretch the yeastdough on the tea-towel to an about 30 x 35 cm rectangle.
- Mix the hasel nuts with the walnuts, 100 g sugar, the breadcrumbs and the rum.
- Spread the nutdough on the yeastdough.
- Roll up the dough and lay it on a piece of baking paper.
- Cut the roll in a zizag line with a knife.
- Let the the yeastdough rest again covered for 60 minutes at a warm place.
- Bake for 45 minutes at 180° C.
- Stir the icing sugar with 2 soup-spoons of water.
- Spread the icing sugar on the roll.
Refinement
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