Pressburger Nut Shackles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g flour, smooth
- 120 g butter
- 20 g powdered suar
- 20 g yeast
- 60 ml milk
- Pinch salt
- 1 egg yolk
- 150 g powdered suar
- 125 ml water
- 350 g nuts, rated
- 30 g butter
- Pinch cinnamon
- 1 tablespoon rum
- 1 egg (s), for brushing
Print Recipe
Pin Recipe Instructions
- Place the flour on a board, crumble with butter, sieve in the sugar, mix the yeast in the cold milk, add, knead with salt and yolk to form a smooth dough and cover with the lid for 45 minutes.
- Roll out the dough as thick as the back of a knife, cut rectangles 10 cm long and 7 cm wide, fill with nut filling, roll up, shape into a ball. Place the beugel on a baking tray lined with baking paper, brush with egg, let rise. Pull the buckets apart a little so that the egg-coated surface gets small cracks. Bake at 200 degrees for about 25 minutes until golden brown.
- Filling: bring the sugar to the boil with water, stir in the nuts, butter, cinnamon and rum.
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