John Myers
Ingredients for 1 servings:
- 500 g wheat flour type 550
- 1 pinch of salt
- ½ cube of yeast
- 75 ml milk
- 200 g sour cream
- 80 g sugar
- 2 eggs
- 200 g hazelnuts, ground
- 75 g sugar
- 100 ml cream
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes
makes about 18 pieces
Weigh the flour into a bowl and make a well in the center. Sprinkle salt around the edge. Warm the milk slightly and mix with a tablespoon of sour cream. Dissolve the yeast in it with a teaspoon of sugar. Pour this mixture into the well. Cover the bowl and let it rise in a warm place (with the light on) until the steam bubbles. Then weigh in the sugar and, with the remaining sour cream and an egg, make a smooth dough. Cover the dough again and let it rise for about 2 hours. In the meantime, mix the ground nuts with the sugar and cream. Weigh out approximately 50 g of dough. Roll these out into 10 x 15 cm rectangles and spread with the nut filling. Roll up from the long side. Place the bars on a baking sheet lined with foil or paper and cover with a tea towel. Preheat the oven to 200 °C fan/convection oven. Whisk the remaining egg and brush the sticks with it. Bake in the preheated oven for about 15 minutes, until golden brown. Makes about 18 sticks. Perfect for freezing.
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