Walnut Buns - II type

1 and 3/4 cup (350 g) flour
50 g lard
100 g butter
1/2 cup (100 ml) milk
1/2 tsp (3 g) salt
1 tsp (5 g) sugar
15 g yeast
1 egg
150 g walnuts
# For sprinkling:
powdered sugar
From flour, the lard, milk, salt, yeast (dissolved in a little water) and half egg knead not very stiff dough. It was divided into 6 balls that are rolled circles with a diameter of 16-18 cm. Each of them is divided into 16 triangles. In general their part is placed on a piece of walnut nut and wrap roll to the top. The butter was melted in the tray (or trays) and an even layer is cooled until solidified. On it are arranged-wrapped crackers and coated with the remaining half of the egg. Bake in a moderate oven. * For savory version: can sprinkle with grated cheese just before you remove from the oven. * For a sweet version: still warm, sprinkle with powdered sugar. * Can be served and neutral - without sprinkling or just a little sesame.
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01 Dec 2002