Roll stuffed with raisins and walnuts
155 40 минут 30 порции
Very little is left to EASTER. Many Housewives bake Easter cakes, pies, bread, rolls. For this case, I want to offer You a recipe of delicious and tender pastry. This dough can be used for different kinds of pastries. Always focus on the fact that the amount of flour and milk, adjust themselves. The dough should be neither taut nor too soft for a given amount of flour I got 6 rolls of medium size.
Ingredients for Roll stuffed with raisins and walnuts
- Flour - 1.5 kg
- Milk - 0.5 l
- Sugar - 1 Cup.
- Salt - 1 tsp.
- Butter - 200 g
- Yeast - 40 g
- Chicken egg - 4 PCs
- Vanilla - 1 piece
- Raisins - 400 g
- Walnuts - 400 g
- Sugar - 4 tbsp
- Butter - 80 g
- Yolk egg - 1 piece
- Milk - 1 tbsp
Step by step instruction of cooking Roll stuffed with raisins and walnuts
Raisins wash, put on a napkin
Using the blender to chop the nuts and mix them with sugar
Dissolve the yeast in 100 grams of warm milk, add 1 tablespoon of sugar, sift 2 tbsp flour. To move and cover. Leave for 20 minutes in a warm place
Sift the flour.
In the resulting dough add the salt, remaining sugar, one egg, melted butter and the flour. If you need to add warm milk, then do it.
Knead the dough. Cover it with a towel and leave in a warm place for 2 hours.
While the dough is suitable, if necessary, it is necessary to besiege hand
Before you start working with the dough, it needs a little press down. Ready divide the dough into 5-6 equal parts. Every part to assemble in the com.
After each part roll out in rectangular layer.
Grease the layers with melted butter, sprinkle nuts with sugar.
Put the raisins
Roll the dough into a roll, the edges close up.
Baking tray lay a parchment paper and put the rolls. I have on one tray fits 2 roll.
Lubricate the surface of the rolls with the beaten egg yolk with milk. Leave for 15 minutes and then bake at 180-190 degrees for about 40 minutes. ( focus on your oven