Any nutty baking
is nice for Christmas, and these nutty buns are just perfect for it.
These are slightly naughty with a buttery filling, but not too sweet
and very hard to resist. My partner's colleagues seemed to clean
these away as if there was no tomorrow. I'm sure that these are very
pleasing for many different occasions.
I
adapted my nut bun recipe from the Pähkinäpullat recipe
that I found in a Finnish magazine Kotiliesi.
These could be vegan buns, if you don't use butter for the dough and
filling.
This recipe makes
about 12 buns.
Brazil and macadamia nut buns
Ingredients
Bun dough:
250 ml hazelnut
milk
2 tbsp dry yeast
1 egg
1 dl sugar
½ tbsp vanilla
sugar
½ tbsp ground
green cardamom seeds
1 tsp salt
7 dl wheat flour
100 g butter or
margarine
Filling:
1 dl macadamia
nuts
1 dl brazil nuts
50 g butter or
margarine
½ dl sugar
1 egg for brushing
Method
Mix the dry yest
with the lukewarm hazelnut milk and then mix in the other dough
ingredients. Let the dough rise for at least 30 minutes.
Prepare the
filling by chopping the nuts into coarse pieces. Mix the soft butter
or margarine with the sugar.
Roll the bun dough
out, about 2-3 cm thick and spread the filling onto it. Roll the
dough and cut into pieces. Place the pieces into muffin cases and let
rise for further 15 minutes under a tea towel.
Brush the buns
with egg and bake at 250 C for about 10 minutes.
Enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.