Mary Miso - Recipes for every day - Cookbooks
Dough:
250ml milk
50g sugar
25g yeast
1 egg
450g white plain flour
50g unsalted butter
zest of 1 lemon
10g salt
Filling:
200g ground hazelnuts
100ml water
100g sugar
50g almond paste
zest of ½ lemon
1 tea spoon cinnamon
Glaze:
5 table spoons icing sugar
1 table spoon lemon juice
Dough:
Whisk milk, sugar, yeast and egg until the yeast dissolves. Add flour, butter and lemon zest. Knead 6 minutes. Add salt and knead for another 6 minutes. Knead by hand with great force for another 2 minutes. Leave to rest 1 hour.
Preheat oven to 180°C.
Filling:
Roast half of the ground hazelnuts 8 minutes and let cool down. Mix sugar in water and heat up on the stove for 1 minute. Let cool down. Mix the roasted hazelnuts with the sugarwater and the leftover ingredients.
Butter the sides of a round baking mold (26cm diameter) and lay baking paper on the base.
On a lightly floured work surface roll the dough to the size of a baking tray (36 x 42cm).
Spread the filling evenly on the dough leaving 1cm on the bottom rim. Spread some water on the rim. Roll the dough and cut into 3cm thick swirls.
Put the swirls into the baking mold leaving 0.5cm between them. Bake 40 minutes.
Glaze:
Mix icing sugar and lemon juice and spread on the still warm swirls.
