Toffee Yeast Pastries with Chocolate and Nuts


Yeast dough
500 g wheat flour (type 450–550)
250 ml milk
30 g fresh yeast
3 egg yolks
50 g butter
3 tablespoons oil
100 g sugar
a pinch of salt
for greasing – 1 egg yolk, 1 tablespoon milk

50 g butter
40 g flour
30 g sugar

toffee flavored Lauretta filling



Heat the milk slightly, add the yeast, 1 tablespoon flour and 1 tablespoon sugar. Mix the whole mass and set aside in a warm place for about 10–14 minutes to let it rise.
Melt the butter, let it cool.
Put the flour, sugar, eggs, leaven, cooled butter and oil into the mixer bowl. Firstly, mix everything with a spoon. Then knead the dough on low speed (for about 10 minutes) using a dough hook. You can also knead the dough with your hands.
Cover the dough with a cloth and set aside again to let it rise.

Knead the ingredients for the streusel with your fingers until lumps form and put it in the refrigerator.

Divide the risen dough into equal parts. Divide each part into two more and roll them into about 10 cm rolls. Braid the dough ropes together. Shape them into a round shape, tucking the ends under to form something like a nest. Put a tablespoon of toffee flavored Lauretta filling in the center of each nest.

Mix the egg yolk with the milk and brush it on each roll. Sprinkle streusel on top of it.

Bake for about 20–25 minutes at 180 degrees Celsius until the rolls are nicely browned.
When they are cooled, pour melted chocolate over the sweet rolls and sprinkle the with nuts.

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