Caramelized nuts

Name: Caramelized nuts
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 500 g Flour; 200 g Sugar; 1 pinch Salt; 100 g soft butter; 1 egg (size M); 200 ml Milk; 1 cube (42 g) fresh yeast; 50 g Hazelnut kernels; 50 g Walnut kernels; 100 g Whipped cream; 7-10 Tbsp Grease; 7-10 Tbsp Flour; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

500 g Flour
200 g Sugar
1 pinch Salt
100 g soft butter
1 egg (size M)
200 ml Milk
1 cube (42 g) fresh yeast
50 g Hazelnut kernels
50 g Walnut kernels
100 g Whipped cream
7-10 Tbsp Grease
7-10 Tbsp Flour
baking paper

Directions

1
Put flour, 50 g sugar, salt, 50 g butter and egg into a mixing bowl. Warm the milk lukewarm, dissolve the yeast in it and also put it into the mixing bowl. Knead with the dough hooks of the hand mixer for about 2 minutes to a smooth yeast dough. Cover and leave to rise in a warm place for 30-40 minutes
2
Chop the nuts, roast them in a pan without fat and take them out. Caramelise 150 g sugar and 2 tbsp water in a pan (not too dark). Stir in 50 g butter and deglaze with cream, bring to the boil again for about 1 minute. Stir the nuts into the caramel and pour into a greased Tarte-Tartin mould
3
Form yeast dough into a roll on a floured work surface. Divide the roll into 15 pieces of the same size and form each piece into a ball. Spread the balls in the Tarte-Tartin form, cover and let them rise for about 30 minutes. Then bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Take out, let cool in the tin for about 15 minutes, turn out on baking paper or a plate, remove tin. Serve the cakes warm
4
waiting time approx. 1 1/4 hours