Now Your Turn

Open Walnut Milk Loaf

Desserts | April 5, 2015 | By



For the dough :
50 g yeast
50 g icing sugar
2 dl milk
500 g flour
4 egg yolks
20 g vanilla sugar
1 pinch of salt
1 lemon zest
120 g unsalted butter

For filling :
50 g raisin
50 g candid orange peel
1 dl milk
80 g sugar
20 g vanilla sugar
30 unsalted butter
150 g chopped  walnuts
2 ek. bread crumbs
1 mk. cinnamon

For the glaze :
2 ek.lemon juice
4 ek. icing sugar


Preparation of open walnut milk loaf:

Put the yeast and the 1 tsp. sugar in the 1 dl lukewarm milk and proofed for lo minutes.Meanwhile  the rest of the milk is mixed with the yolks, remaining sugar, vanilla sugar, salt, grated lemon zest  and melted butter .
The  flour was sieved and added to the milk of yeast,and all the other ingredients and make a  dough .  Covered and let it  rise to double  for  an hour or so.
For the filling rinse the raisins with a hot water, wiping dry, pour the rum.
Cut the candied orange peel into small pieces.
Boil the milk and the sugar, vanilla sugar, margarine.
Then put in the walnuts, bread crumbs and cook for 2 minutes.
Remove from the heat and mix the cinnamon and candied orange peel and raisins in the rum.
Allow to cool.
The baking tray lined with baking paper.
The floured area  stretched the dough in a rectangular shape
Spread the filling, roll it up and put in  the baking sheet.
Longitudinally cut in half and gently roll the two parties, they wrap the cut side facing up in the middle.
Cover it and let it rise for 10 minutes,than baked in preheated oven on 350 F for 40 minutes.
Meanwhile for  the icing,  mix the lemon juice and stir in the powdered sugar thick pulp.
Removed the rolls from the oven and brush the glaze and allow to cool.



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