John Myers
Hungarian Nutcorns
The perfect hungarian nutcorns recipe with a picture and simple step-by-step instructions.
filling
- 1 piece Yeast cubes
- 200 ml Milk
- 100 g Liquid butter
- 1 pinch Salt
- 1 tablespoon Sugar
- 1 piece Egg
- 200 g Ground walnuts
- 200 g Sugar
- 2 piece Beaten egg whites
- 2 tablespoon High proof rum
- 100 ml Milk
- Dissolve the fresh yeast in lukewarm milk, feed with a tablespoon of sugar and let rise for about 5 minutes. I actually only do this to see if the yeast is okay. Put the flour in a bowl, add the salt, melted butter and the egg and then add the yeast. Knead the dough well until it no longer sticks. I do it with a food processor. If necessary, add a little milk or flour. Let the dough rise in a warm place for about 30 minutes.
- Mix the ground walnuts (alternatively hazelnuts – same amount) with the sugar. Beat the egg whites until stiff. Add the rum to the nuts. If you like, you can of course add a little more. Add the milk. Only take enough milk to make a thick, almost firm pulp. Only now slowly and carefully fold in the egg whites. This loosens the nut mass.
- Roll out the yeast dough 0.5 cm thick so that 16 squares can be cut out of it. Unfortunately, most of the work begins now. If you like, you can let the dough rise for another half an hour. Because every square now has to be rolled out even thinner. Brush the edges with water or egg yolk, put a dab of nut mass on top and roll up from the top. The Hungarian original says that the dough should now be left alone for another 2 hours. Now I turn on the oven and as soon as the temperature is reached, I brush the croissants with milk and put them in the oven. They become nicely crumbly and taste wonderful
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