Recipe for 15 pieces and a brioche or 30 pieces
Ingredients:
Dough
A yeast
Nut filling (for 15 pieces)
50 g almond paste
30 g granulated sugar
1 pinch cinnamon
2 egg whites (Size M)
60 g ground hazelnuts
Also Added
Flour for editing
1 egg for brushing
3 tablespoons apricot jam
Method:
1. The dough in the baking school described in detail prepare.
2. Preheat oven to 180 ° C top and bottom heat. The trays line with baking paper.
3. For the walnut filling all ingredients together and set aside.
4. Half of dough on a lightly floured work surface Roll rectangular (20 × 40 cm). The nut filling on the Dough and wrap the dough in a roll pass.
5. The dough roll into slices about 2 cm wide and the so-created worms with the cut surface with some distance place on prepared sheets. With a little beaten egg to first coat and rest for about 15 minutes.
6. Before baking, brush lightly with egg for the second time and both sheets in the preheated oven on a high Bake or lower rails about 10 minutes. The sheets change and bake the nut-screw further 10 minutes.
7. The apricot jam in a small saucepan, bring to a boil. The nut-screw right out of the jaws with a thin layer of Abglänzen jam and cool on wire rack.
 |
| Nut-auger |
