Summary

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

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Instructions

1. 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.
2. In the meantime, grate the rusks. Mix all ingredients for the filling.
3. 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.
4. Preheat oven to 200 degrees. Bake the yeast rolls for about 17 minutes. Allow to cool and sprinkle with icing sugar and water.
5. They taste best fresh.