Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup warm milk
- 8g sachet dried yeast
- 1 tbs caster sugar
- 3 cups plain flour
- 200g butter, cubed
- 2 egg yolks
- 400g walnuts
- 1 tsp cinnamon
- 5 tbs caster sugar
- 1/4 cup warm milk
- 1 egg, beaten
- Your second goes here
- Etc...
Directions
Combine 3/4 cup warm milk, 8g sachet dried yeast and 1 tbs caster sugar. Set aside for 5 minutes until foamy. Process 3 cups plain flour, 200g butter, cubed and 2 egg yolks in a food processor until breadcrumbs form. Transfer to a bowl.
mix in the yeast mixture. Knead until smooth. Place in an oiled bowl. Cover and set aside for 45 minutes. Process 400g walnuts, 1 tsp cinnamon and 5 tbs caster sugar in a food processor until finely ground. With the motor running, add 1/4 cup warm milk until a smooth paste forms.
Preheat oven to 180°C. Knead the dough until smooth, then halve. Roll each portion out to a 13cm x 24cm rectangle. Spread with the walnut filling. Roll up. Slightly flatten to about 7cm wide. Place on a lined baking tray. Brush top with 1 egg, beaten. Stand 20 minutes. Bake for 35-40 minutes.
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