Summary

Ingredients

• 530 g flour
• 1 pack dry yeast
• 100 g butter, (very soft)
• 80 g suar
• 1 pinch (s) salt
• 2 egg (s)
• 220 ml milk
• some lemon peel

For the filling:

• 300 ml milk
• 90 g suar
• 0.5 teaspoon ½ cinnamon
• 1 teaspoon cocoa powder
• 200 g walnuts, round
• 20 g semolina
• 20 g breadcrumbs, biscuit (bread)
• Raisins, as desired

For the glaze:

• powdered sugar
• milk
• Lemon juice

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Instructions

1. Mix the flour with the yeast, add all the other ingredients and knead into the yeast dough until the dough separates from the base - keep warm and let rise to double size. Then press the yeast dough through 1x on a well floured board and roll out into a rectangle approx. 5035 (dust the dough lightly with flour). Spread the nut filling on it and roll up the dough from the long side, cut into approx. 3.5 cm thick slices and press them in lengthways with the handle of a wooden spoon, this creates the typical Franzbrötchen shape. Place on a baking sheet lined with baking paper (leave space because the rolls will rise) and bake in a preheated oven at 160 ° hot air for about 15-20 minutes - remove and coat with the glaze. Fullness: Bring the milk to the boil, add all the ingredients to the milk and simmer for about 2 minutes while stirring - then allow to cool. Glaze: Mix icing sugar with milk and lemon juice to form a thin, liquid glaze.