Nut Buns

For the nut buns, first prepare the dough. For the dough, heat the milk, liquefy the butter and sugar in it. Let it cool a bit, then mix the egg and yeast in it and fold in the half kilo of flour.

Let it rise in a warm place in a closed baking bowl. (For example, prepare the dough in the morning and bake it at noon, but at least let it rise for half an hour).

For the filling, boil the cream with the butter and sugar for 5 minutes. Then remove the mixture from the stove, stir in the nuts and let everything cool down.

Knead the risen dough once and then roll it out to about 45 x 35 cm. Mix the cooled filling with a tablespoon of honey and juice of one lemon and a few drops of bitter almond flavoring until smooth.

Spread evenly on the dough and roll up from the long side. Cut the roll into thumb-thick slices and place on a baking sheet lined with parchment paper.

Bake at approx. 180 °C until golden brown (approx. 10 to 15 minutes, it is best to stick to this!). While still hot, coat the snails with a glaze made from half a packet of powdered sugar and the juice of one lemon, to taste.

Preparation Tip:

The nut buns can also be prepared with raisins.

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