Nut rolls Nut rolls Nut rolls

Nut rolls

Fine yeast dough rolls with juicy nut filling, ideal for breakfast, brunch or afternoon coffee

35 Min
Preparation
20 Min
Cook
Ingredients
For 8 people

For the dough

280 g milk
2 g fresh yeast
560 g wheat flour 00
10 g salt
50 g soft butter
50 g sugar
1 egg

For the nut filling

250 g roasted, ground hazelnuts
50 g sugar
150 ml milk

For the icing
150 g icing sugar
3-4 tablespoons of water
Preparation
Dissolve the fresh yeast in the milk, add flour, butter, sugar, salt and egg and knead to a smooth dough. Leave to rest overnight.

Prepare the nut filling the next day. Roast the hazelnuts and grind them finely. Mix with sugar and milk to a paste.
Roll out the dough and spread the nut filling smooth to the edge. Roll up the dough from the long side and cut off approx. 1-2 cm thick slices and place on a baking tray lined with baking paper.
Bake in the oven preheated to 180° convection oven for about 20 minutes until golden brown.
For the icing, mix the icing sugar with water to a spreadable paste. Let the nut rolls cool slightly and spread the icing on the schneggels and let them dry.

TIP: Less yeast and longer rest periods (at least 10-12 hours) make the pastry easier to digest.
Nut rolls can be baked and then frozen.
Recipe by: Tourist office Partschins/Parcines
Did you find this content helpful?
Thank you very much for your feedback!
Thank you!
Let your friends participate ...
Share the whole story or only part of it, let your friends know what inspires you!