Walnut muffins

Walnut muffins.



For the dough:
● 1 kg plain flour
● 130 grams. Sahara
● 2 teaspoons salt without slides
● 20 grams of dry trembling or 42 grams. fresh yeast
● 500 ml. a little warm milk
● 150g. soft butter
● 2 tablespoons of sunflower oil, odorless
● 2 eggs
● vanilla

For the walnut filling:
● 50g. butter,
● 200 grams of chopped nuts (any and raisins if desired) – I only have fried walnuts
● 80g. sugar (or taste)
● little milk (only to thin out a bit stuffing)
● 1 teaspoon of cinnamon (or to taste)


In a large bowl sift the flour. Yeast breed in warm milk, add sugar and vanilla and mix. Add the eggs and whisk well. Pour this liquid to the flour, pour salt and add the soft butter, knead a soft, elastic dough, cover and put it in a warm place until its volume does not increase by 2 times, it can take 2 hours (I wrote above that dough do in the evening and I put in the refrigerator overnight).

For nut: Rasstopit butter, add sugar, roasted nuts and scrolled disturbing, add as much milk to make a thick porridge. Roll out the dough rectangle, put it on the nut filling, smooth and fold the first one end to the middle, and then fold the other. Cut the dough into strips, twist them and put on the laid baking tray with baking paper, brush with egg yolk and put in a warm place for 20 minutes to bake for 20-25 minutes in a preheated 200 ° C oven.

S4LEH5KV_8w GxYIp1L3X6A lO_-rm8vSA8 rrx1LSjR3ZA

You can leave a response, or trackback from your own site.

Leave a Reply