Making baked goods based on homemade yeast dough is, in fact, not as difficult and time-consuming as it seems from the outside. Most of the time is spent proving the dough and preparing the product, but this process is independent and absolutely does not require continuous participation.
It is very difficult to resist the aromas of homemade baked goods, and it is very difficult to resist not to cut off another piece. The same is true for a yeast dough roll with nuts.
Its taste turns out to be richer if you use more than one type of nut for the filling, but assorted nuts.
Ingredients:
For the test:
Wheat flour - 500 g
Dry yeast - 2 tsp l.
Vanillin - 1 g.
Cream - 100 ml
Chicken eggs - 2 pcs.
Butter - 60 g
Sugar - 4 tbsp. l.
Salt - 0.5 tsp l.
For filling:
Walnut - 50 g
Hazelnuts - 50 g
Peanuts - 50 g
Sugar - 2 tbsp. l.
Preparation:
Step 1: Prepare the necessary ingredients for making yeast dough at home.
Step 2: Heat the cream slightly, literally less than a minute on maximum power in the microwave. Dissolve sugar, salt, vanillin and butter in them. If the resulting mixture is still hot, then cool to a temperature comfortable for the yeast.
Step 3: Beat chicken eggs and dry yeast into the creamy mass. Mix thoroughly with a whisk.
Step 4: Add half the volume of wheat flour to the liquid part (be sure to sift beforehand in order to enrich with oxygen). Mix thoroughly. While you can work with a whisk.
Step 5: Continuing to add the remaining amount of flour in portions, knead the dough (10 minutes) very tender, smooth, but slightly tough. During the gradual addition of flour, the hands feel very much how tight it comes out. The finished dough stops sticking to your hands, easily falls off the bowl and gathers into a ball, while retaining its elasticity, tenderness and shape. Depending on the flour gluten and many other factors, you may need less or more flour.
Step 6: Tighten the bowl of dough with plastic wrap and leave in a warm place to rise for 1 to 2 hours. The capacity should be of sufficient volume to increase it by 1.5-2 times.
Step 7: While increasing the volume of the dough, prepare the filling from the assorted nuts.
Step 8: Lightly fry the nuts in a pan or microwave. If desired, remove the shell from the kernels, but its presence does not interfere at all and does not spoil the taste. Grind them with a knife or in a coffee grinder, but not into flour. You should get a different grind. Mix the nut mixture with the sugar.
Step 9: Stretch the "grown" dough with your hands or roll it out with a rolling pin in a rectangle about 30x40 cm.
Step 10: Spread the nut filling evenly over the juicy, not reaching the edges a little.
Step 11: Roll the narrow side covered with the filling into a tight roll.
Step 12: Place the roll on a baking sheet. It can be pre-covered with baking paper or lightly greased with oil.
Step 13: Cover the roll with cling film, but so that you get a kind of spacesuit that does not interfere with "growth". Leave to proof in a warm place for about an hour.
Step 14: Preheat the oven to 190 degrees. If there are two heating elements in it, then first bake for about 10 minutes with two until a beautiful ruddy top, and then another 20 minutes with only the lower heating element, lowering the temperature to 170 degrees. Since everyone has different ovens, it is better to navigate in your own way. A dry splinter and a beautiful ruddy look of the roll are general signs of product readiness.
Step 15: Cool the baked goods a little and can be served. But a completely cooled roll produces a clear cut.
You can serve ready-made yeast dough roll with nuts as a dessert, or for breakfast. Such baked goods are an excellent company for tea, coffee, and dairy products.
If desired, the filling can be supplemented with ground cinnamon, and before baking, grease the product with whipped yolk to give a glossy shade. Bon appetit and may it be delicious!
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