Selling Native Beadwork

nut pastry

My family and I were regular customers of Barbarossa Bakery and all this only because of the super tasty nut pastry. My mother brought us the nut pastry more than we busuchten. But can we do for about 2 years past no longer look to Barbarossa, because I bake our own pastries nut itself. He may not look like this benefited moderately, but the Geschmeck ago, we find just as good as the bakery.

ingredients for the dough for about 12 pieces

• 1 pkg dry yeast
• 250ml milk, lukewarm
• 40g sugar 350g flour
• , Type 550
• 150g Flour, type 450
• 10g salt
• 1 egg, small
  
• 220g butter, cold
• Egg yolk + a little milk to brush the front of the jaws

preparation

yeast with about 3 tablespoons. Milk and a pinch of sugar until combined. Ca. 10 minutes to go. Flour, sugar and salt in a large bowl. Mix well with a whisk to make a well in the middle. Remaining milk, egg and the yeast-milk solution into giving. Stir ingredients with fingers until a soft dough. Then, the dough on a well floured surface knead smooth, kügeln and wrap with plastic wrap. Ca. 30 minutes in the refrigerator.

unwrap the chilled dough to get the dough from the refrigerator and cm on a floured surface to about 1 / 2. Roll out thick rectangle. The butter from the Kühlchrank pick and roll between plastic wrap to a legislative push, which is almost as wide as the dough, but has only two thirds of the length. The rolled butter on top of the pastry basket, fold the bottom third of the butter and fold the top third of the butter.

roll out again into a rectangle, fold the two ends to the middle and fold the dough together again. Wrap with plastic wrap and approximately 30 minutes in the refrigerator. Then, roll the dough two more times, folding and cool, the end result each time left a fingerprint in the dough more to highlight the number. The finished dough should have 3 fingerprints.

filling ingredients

• 150g almonds, roasted and ground almonds 50g
• , roasted and chopped 100 ml milk
• 3 tbsp. Milk powder 80g brown sugar
• 1 tablespoon. Cocoa powder 1 tsp cinnamon
• 2 tbsp. Chocolate Rasps
• 3-4 drops rum flavoring

milk, milk powder, brown sugar, cocoa powder and cinnamon in a saucepan, stir together and boil. helen from the oven, cool stir in almonds, chocolate and rum and let cool.

dough on a floured surface to about 3-4 mm. Roll out thick rectangle. Distribute the stuffing out of the pizzeria in about 6 cm. wide strips. Twist the dough and place on a baking sheet covered with greaseproof paper and go about 30-45 minutes.

Preheat oven to 190 ° C. Egg yolk with milk Mix the dough and brush lightly. Bake in the oven for about 20 minutes. get out of the oven, brush with icing and decorate with chocolate. Nutty rubbish on the wire rack and let cool to enjoy.

the remaining dough, I filled with some jam and so rolled up like a croissant, just a bit smaller. They taste very good and much like fresh from the bakery.