John Myers
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Swedish Nut and Marzipan Yeast Dough Rolls
The perfect swedish nut and marzipan yeast dough rolls recipe with a picture and simple step-by-step instructions.
for the yeast dough:
- 180 ml Lukewarm milk
- 21 g Fresh yeast, equivalent to half a cube of yeast
- 400 g Flour
- 80 g Brown sugar
- 1 pinch Salt
- 1 Pc. Egg
- 75 g Soft butter or margarine
for covering:
- 125 g Marzipan
- 100 g Hazelnuts
- 2 tsp Cinammon
- 80 g Brown sugar
- 45 g Melted butter
for brushing and sprinkling:
- Melted butter, 2 tablespoons of chopped hazelnuts and a little cinnamon sugar
- Crumble the yeast into the lukewarm milk and stir until the yeast has dissolved. Put the flour, sugar, salt and egg in a bowl. Pour the yeast milk over it and knead with the dough hook of the hand mixer. Add the butter in pieces. Continue kneading vigorously for a few minutes until the dough slowly separates from the edge of the bowl.
- Cover and let the dough rise in a warm place for approx. 35 – 40 minutes until the volume has visibly increased.
- In the meantime you can prepare the topping. It is best to put the marzipan in the freezer for a while so you can grate it. Put the hazelnuts in a freezer bag and roughly chop with a meat mallet or something similar. Mix the cinnamon and sugar.
- Knead the yeast dough well again with your hands. Roll out into a large rectangle on a floured work surface. Brush with melted butter. Sprinkle with grated marzipan, hazelnuts and cinnamon sugar.
- Roll up the dough from the longer side and cut into slices approx. Place the rolls next to each other on a baking sheet lined with baking paper. Brush with melted butter and sprinkle with cinnamon sugar. Cover and let rise for approx. 10-15 minutes until the oven is preheated. Bake in the hot oven at 200 degrees on the middle rack for about 12-14 minutes until golden yellow.
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