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Hazelnut Buns Recipe
|Sugar||60 Gram (1/4 Cup)|
|Warm milk||250 Milliliter (1 Cup Warm Milk 110Â°F, 43Â°C)|
|Active dry yeast||2 Tablespoon|
|All purpose flour||500 Gram (3 1/3 Cup)|
|Butter||60 Gram (4 Tablespoon)|
|Lemon peel||1 Teaspoon, grated|
|Ground hazelnuts||200 Gram (1 3/ 4 Cups)|
|Sugar||100 Gram (1/2 Cup)|
|Egg yolk||1 , beaten|
Serving size: Complete recipe
Calories 4617 Calories from Fat 1652
% Daily Value*
Total Fat 194 g297.9%
Saturated Fat 48.3 g241.7%
Trans Fat 0 g
Cholesterol 550.6 mg
Sodium 561.6 mg23.4%
Total Carbohydrates 602 g200.6%
Dietary Fiber 39.7 g158.9%
Sugars 184.2 g
Protein 117 g233.3%
Vitamin A 45.1% Vitamin C 31.9%
Calcium 67.7% Iron 217.5%
*Based on a 2000 Calorie diet
Let stand 5 minutes or until frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter, egg and lemon peel into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 15 minutes.
Grease baking sheets.
To make filling, combine hazelnuts, sugar, rum and egg whites in a medium bowl.
On a floured surface, roll out risen dough 1/8 to 1/4 inch (3 to 5 mm) thick.
Cut out 24 rounds, each 3 inches (7.5 cm) across.
Divide filling between half the rounds, leaving edges free.
Brush edges with egg yolk; cover with remaining rounds.
Press edges together firmly to seal.
Brush buns with egg yolk.
Cut a cross on top of each bun; place on greased baking sheets.
Let rise in a warm place 15 minutes.
Preheat oven to 425°F (220°C).
Bake buns 15 minutes or until golden brown.