Pignolia nests

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Warm milk in a pot lukewarm, remove from the heat, dissolve yeast in it. Put flour, sugar, 75 g butter, 1 pinch of salt and milk-yeast mixture in a bowl. Knead first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Cover and place in a warm place for about 30 minutes

2. 2

   Meanwhile roast pine nuts in a pan without fat for 2-3 minutes, remove. Peel apple, quarter it, remove core. Cut apple into small pieces. Knead dough with floured hands until smooth, roll out rectangular (approx. 35 x 55 cm) on floured work surface

3. 3

   Melt 75 g butter in a pot. Spread 2/3 of the butter on the dough. Sprinkle pine nuts, apple pieces and sultanas on top and press lightly. Roll up the dough tightly from one long side. Cut the dough roll into approx. 22 slices (approx. 2.5 cm thick)

4. 4

   Grease a springform pan (24 cm Ø). Place the slices in a circle from the outside to the inside in an upright position close to each other, slanting them slightly towards the middle. Spread the remaining butter on the dough. Cover and leave to rise in a warm place for another 30 minutes.

5. 5

   Whisk the egg, brush the dough with it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour (cover after approx. 40 minutes if necessary). Take the cake out of the oven, let it cool down on a cake rack for at least 1 hour, remove from the tin

6. 6

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
340 kcal

CARBS
43 g

FATS
16 g

PROTEINS
7 g