Summary

Ingredients

• 800 g flour
• 1 cube yeast
• 1 teaspoon, leveled salt
• 80 g suar
• 80 g butter
• 450 ml milk, warm
• 200 g suar
• 125 g butter
• 200 g walnuts, rouhly chopped
• 1 egg (s), whisked

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Instructions

1. Prepare a yeast dough from flour, yeast, salt, sugar, butter and milk and let rise for an hour. Roll out into a rectangular plate of approx. 30 x 40 cm.
2. Caramelize 200 g sugar and 125 g butter in a saucepan over medium heat, stirring constantly, until the mixture is creamy and light brown. Immediately stir in the walnuts and spread on the pastry sheet.
3. Roll up the plate from the short side, cut it lengthways and twist it. Whatever filling comes tumbling out, I just press on top.
4. Brush with beaten egg and bake at 190 ° C (top-bottom heat) for about 40 minutes. A braid to put in!