Stuffed Yeast Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500 g flour, type 405 or 1050
- 60 g suar
- 1 medium egg (s)
- 60 g butter, soft or marerine
- 200 ml milk, lukewarm
- 1 cube yeast
- 1 pinch (s) salt
- 1 squirt lemon juice
For the filling:
- 3 rusks
- 75 g almond (s), round or hazelnuts
- 60 g suar
- 75 ml milk
- 1 point vanilla sugar
For the cast:
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from the first ingredients. Put all ingredients in a bowl and knead well with the kneading dough. Dust the dough with a little flour and cover. Let rise in a warm place for about 45-60 minutes.
- In the meantime, grate the rusks. Mix all ingredients for the filling.
- Roll out the yeast dough into a rectangle. Spread the filling on top and roll up from the long side. Cut into slices and place on a baking sheet. Let rise for another 10 minutes.
- Preheat oven to 200 degrees. Bake the yeast rolls for about 17 minutes. Allow to cool and sprinkle with icing sugar and water.
- They taste best fresh.
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