For the dough, all ingredients must be cold - crumble the butter with the flour mixed with yeast, then knead well with salt, sugar and milk and refrigerate for 45 minutes.
Heat milk with honey, but do not boil - stir in the other ingredients well, it becomes a tough and slightly firm mass, if it is too firm, then 1-2 tablespoons. Stir in the water, let it cool down and then shape and cover the 24 nut sausages (the filling can be sweetened more if you like).
Cut 24 pieces from the dough, shape them into a round shape and cover and leave to rest for approx. 20 minutes.
Then roll out the pieces on the board in an oval shape, cover each with 1 piece of nut filling (if necessary, pull the filling a little longer with your fingers) and roll up, making sure that the ball is rolled up nicely. Press the ends together and give inwards and press on, shape into a bulge.
Brush with egg yolk and allow to dry, then brush with egg again and let rise for about 30 minutes, then the egg yolk sticks should be dry.
Now press the beugel with your fingers, this breaks the strokes and creates the marbling during baking.
Bake in a preheated tube at 160 ° convection for approx. 20 min.
It`s a slightly more elaborate recipe due to the rest periods, but I think it`s worth it too!
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