Juicy yeast nut rolls

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 2 pinches of salt
• 50 g sugar
• 2 egg yolks
• 125 g butter
• 150 ml milk, maybe a little more
• 200 g sugar
• 400 g nuts, ground
• 2 egg whites
• 10 tbsp water
• some bitter almond flavor
• 200 g powdered sugar
• 3 drops of bitter almond flavor
• 30 ml water

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

Made with a particularly tender yeast dough. Makes 18 pieces.

For the dough, mix the dry ingredients. Melt the butter in a saucepan and deglaze with the milk. Check the temperature of the mixture (it shouldn’t be too warm) and add it to the flour mixture along with the egg yolks. Knead well. Let the dough rise for about 1 hour. In the meantime, mix all the filling ingredients together well. Preheat the oven to 180°C (top/bottom heat). Roll out the dough to about 50 x 30 cm. Spread the mixture on top. This works best with a tablespoon, which is moistened frequently. Roll the dough tightly. Using a sharp knife, cut 18 slices, each about 2 cm thick, from the roll. Flatten the snails slightly if necessary and reshape them. Place 9 snails on each baking sheet. Bake on the middle rack for about 20 minutes each. Mix the ingredients for the topping (carefully add the water a little at a time; the topping shouldn’t be too thin) and spread it over the still-warm snails. Let it dry.