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Bakery: Grandma Regina’s Nut Plait with Fine Yeast Dough

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Bakery: Grandma Regina’s Nut Plait with Fine Yeast Dough

The perfect bakery: grandma regina’s nut plait with fine yeast dough recipe with a picture and simple step-by-step instructions.

  • 1 piece Fine yeast dough – as with poppy seed roll –
  • 300 g Walnuts, ground or hazelnuts
  • 125 Milliliters Milk
  • 75 g Extra fine sugar
  • 1 packet Vanilla sugar
  • 1 tablespoon Rum
  1. Make the fine yeast dough as with the poppy seed roll (see recipe), divide into three equal parts and roll out. Brush with the nut filling, roll up and make a nice plait, brush with egg yolk (because of the nice color). The nut filling: 150-200 g grated walnuts, 75 g sugar 1/8 liter milk, 1 sachet vanilla sugar and 1 tablespoon straw slowly bring to the boil, then allow to cool. Baking time: 40 to 50 minutes at 180 ° The whole thing can be baked in a loaf pan, but then you should apply a frosting.
Dinner
European
bakery: grandma regina’s nut plait with fine yeast dough

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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