Yeast auger with nut filling

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour, sugar, vanillin sugar and salt in a mixing bowl, press a depression in the middle. Warm 200 ml milk lukewarm. Dissolve yeast in 100 ml milk. Pour the yeast milk into the flour bowl, mix with some flour from the rim and let it stand covered for about 15 minutes

2. 2

   Add the egg, 100 ml lukewarm milk and butter and knead to a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes

3. 3

   Chop pistachios, almonds and walnuts. Bring cream and honey to the boil, add nut mixture, up to about 50 g, and simmer for about 2 minutes. Remove the pan from the heat and let it cool down. Grease a box cake tin (11 x 30 cm, 7 cm high)

4. 4

   Briefly knead the dough and roll out on a floured work surface to form a rectangular plate (approx. 35 x 40 cm). Spread the nut mixture evenly on top, leaving an approx. 1 cm wide rim all around. Roll up the dough sheet firmly from the short side. If necessary, slightly compress the ends. Carefully place the roll of dough in the tin. Cover and leave to rise in a warm place for approx. 30 minutes

5. 5

   Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. If necessary, cover with aluminium foil at the end. Let the cake cool down in the tin for about 30 minutes. Then remove from the tin and let it cool down on a cake rack for 2-3 hours

6. 6

   Mix 1 tablespoon milk and icing sugar until smooth. Decorate the cake with icing and the remaining nuts

7. 7

   waiting time 4-5 hours

Nutrition Facts

KCAL
350 kcal

CARBS
33 g

FATS
21 g

PROTEINS
8 g