Delicious heart buns with nut filling
Prepare yeast dough.
In a bowl, mix warm milk, yeast and sugar.
If you are not sure about your yeast, leave it for 10-15 minutes to allow the yeast to work and bubble up.
Add the egg, yolk (the protein will go into the filling), melted butter, mix everything well.
Add flour (480 g, you may need a little more), salt and knead the dough.
Knead the dough for 10 minutes, the dough will be elastic and not sticky to your hands.
Cover the bowl with the dough with plastic wrap and leave warm for 1.5 hours to rise.
Prepare the nut filling.
Fry the walnuts and grind in a blender into small crumbs.
Add sugar, softened butter and protein to them, mix until smooth.
During this time, the dough should double in volume.
Punch down the risen dough and divide into 12 equal parts (about 70 g each).
We form balls, cover with a napkin and leave for 10 minutes.
Roll each piece into a thin cake with a diameter of about 15-16 cm.
Put the nut filling on top of the cake (about 1-2 tsp each), spread evenly over the entire cake.
Roll the cake into a roll, stuffing inside, then bend the roll in half.
At the fold of the roll, make an incision, about halfway.
Then unfold the incision.
You should get a bun in the shape of a “heart”.
Line a baking sheet with parchment paper or a baking mat, and arrange the buns so that there is space between them.
Cover the buns with cling film and let rise for 30 minutes.
If desired, brush the buns with yolk for a golden brown.
Bake the buns in a preheated oven at 180 degrees for 20-30 minutes until golden brown.
Remove the finished buns from the oven and grease the hot ones with sugar syrup (to prepare the syrup: mix water with sugar, stirring, bring to a boil until the sugar dissolves).
We eat ruddy fragrant buns with milk or tea! Bon appetit!
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