Walnut rolls from the Dutch oven

Ingredients for 1 servings:

• 350 g flour, more if needed
• ½ cube of yeast, fresh
• 150 ml milk, lukewarm
• 70 g butter
• 50 g sugar
• 1 packet of vanilla sugar
• 2 eggs, size M
• 1 pinch of salt
• Flour for the work surface
• 380 g walnuts, ground
• 150 g sugar
• 3 packets of vanilla sugar
• 3 tsp rum or brown rum
• 20 tbsp cream
• 150 g powdered sugar
• 3 tbsp lemon juice, freshly squeezed

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 45 minutes

This recipe is suitable for a Dutch oven size FT6. For larger Dutch ovens, adjust the amount of ingredients accordingly. Gently warm the milk and dissolve the yeast in it, then let it stand for about 15 minutes. In the meantime, put the remaining ingredients for the dough (flour, sugar, butter, egg, salt, and vanilla sugar) in a bowl. Now add the milk and yeast mixture and knead everything into a soft dough. Add more flour if necessary until the dough pulls away from the sides of the bowl. Place the dough in a warm place for about 1-2 hours until it has doubled in size. Then roll it out into a rectangle on a floured surface. For the walnut filling, put the ingredients in a bowl and mix together. Spread the filling evenly over the rolled out dough. Roll out the dough and cut into strips about 3-4 cm wide. Brush the Dutch oven with butter and line the Dutch oven with the walnut rolls. Cover the Dutch oven and let it stand for 30 minutes. Meanwhile, preheat about 20 briquettes. Then place 3-4 coals on the bottom and 16 on top of the Dutch oven. Bake the walnut rolls for about 50-60 minutes. Rotate the lid every 15 minutes. Mix a thick glaze with powdered sugar and freshly squeezed lemon juice. Spread the glaze on the rolls immediately after they are done. Let them cool slightly. The walnut rolls are best enjoyed lukewarm.