John Myers
Ingredients for 12 servings:
- 500 g flour, type 405 or 1050
- 60 g sugar
- 1 m.-sized egg(s)
- 60 g butter, soft or margarine
- 200 ml milk, lukewarm
- 1 cube of yeast
- 1 pinch of salt
- 1 dashes lemon juice
- 3 rusks
- 75 g ground almonds or hazelnuts
- 60 g sugar
- 75 ml milk
- 1 tbsp vanilla sugar
- powdered sugar
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
with a rusk and almond filling
Make a yeast dough from the first ingredients. Place all ingredients in a bowl and knead well with a dough hook. Dust the dough with a little flour and cover. Let it rise in a warm place for about 45-60 minutes. In the meantime, grate the rusks. Mix all the ingredients for the filling. Roll out the risen yeast dough into a rectangle. Spread the filling on it and roll up from the long side. Cut into slices and place on a baking sheet. Let it rise for another 10 minutes. Preheat oven to 200°C (400°F). Bake the yeast rolls for about 17 minutes. Let cool and then cover with a glaze made from powdered sugar and water. They taste best fresh.
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