Yeast cake with nut

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In the period of Christmas and New year, we all cook cakes with cinnamon and other spices. It is not only tradition, but also joy. The house is filled with scents that excite the appetite. Cinnamon warms us on cold days. Offer to prepare pastries with walnut filling. Baking tender, flavorful with a slightly moist walnut filling. Delight loved ones during the holidays.

for New Yearfor Christmas

Ingredients for Yeast cake with nut

Step by step instruction of cooking Yeast cake with nut

Шаг 1

In warm milk dissolve the yeast.
Add the sugar, vanilla sugar, salt, vegetable oil, egg.
Mix thoroughly.
(from the artificial lighting in the room, the bowl changes color)

Шаг 2

Flour, ProSeal and add parts. The flour used spec. for baking.
Knead a soft dough (may need more flour).
Hands grease with vegetable oil.
The dough roll into a ball, grease a bowl with vegetable oil.
Cover with plastic wrap or a lid, leave to rise for 30-40min.
in a warm place.

Шаг 3

To prepare the filling, mix the nuts, sugar, spices for the sweet pastries.
Pour the cream, mix well.

Шаг 4

Coming up the dough on the table, lightly knead
and roll out the layer about 40x30cm.
The edges stretch out hands, the dough stretches very well.
Put the stuffing in three rows.
Write about a number of free test (the top edge).

Шаг 5

Free dough (top edge) to put on nut number
and roll on roll.
The edges of the dough to stretch hands to encase the filling.
To laminate the workpiece slightly.

Шаг 6

Detachable form 26-28cm lay a baking paper, grease with oil.
To cut (knife dusted with flour) roll into pieces, I have 8 pieces.
Lay out the pieces of dough in the form.
Cover with cling film and leave for proofing for 20-30min.
For 5-7min. before baking grease eggs with cream.

Шаг 7

Bake in preheated oven to 200C for 30-35min.
(watch your oven).

Шаг 8

To dry kindling.

Шаг 9

To release from molds, cool on a wire rack.

Шаг 10

Optionally sprinkle with powdered sugar.

Шаг 11

These are the nuts I have.

Шаг 12

Spices for sweet pastries.

Шаг 13

The flour that I used

Шаг 14

Its composition