Franzbrötchen with walnut filling

Ingredients for 1 servings:

• 530 g flour
• 1 packet of dry yeast
• 100 g butter (very soft)
• 80 g sugar
• 1 pinch of salt
• 2 eggs
• 220 ml milk
• some lemon peel
• 300 ml milk
• 90 g sugar
• ½ tsp cinnamon
• 1 tsp cocoa powder
• 200 g walnuts, ground
• 20 g semolina
• 20 g breadcrumbs, biscuit (roll)
• Raisins, as desired
• powdered sugar
• Milk
• lemon juice

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Mix the flour with the yeast, add all the remaining ingredients, and knead into the yeast dough until the dough pulls away from the base. Keep warm and let it rise until doubled in size. Then, on a well-floured board, press the yeast dough down once and roll it out into a rectangle approximately 50×35 cm (also lightly dust the dough with flour). Spread the nut filling on top and roll the dough up from the long side. Cut into approximately 3.5 cm thick slices and press each one lengthwise with the handle of a wooden spoon to create the typical Franzbrötchen shape. Place on a baking sheet lined with baking paper (leaving space between them as the rolls will rise) and bake in a preheated oven at 160°C (fan oven) for approximately 15-20 minutes. Remove from the oven and spread with the glaze. Filling: Bring the milk to a boil, add all the ingredients to the milk, and simmer for approximately 2 minutes while stirring. Then let it cool. Glaze: Mix icing sugar with milk and lemon juice to make a thin, runny glaze.