Marbled yeast rolls with nuts and raisins

Tip: tap a step to mark it as done.

1. Let the yeast soften in the milk. Meanwhile, combine the remaining dough ingredients, add the yeast mixture, and knead until smooth.

   Divide the dough into 4 equal portions and let them rest in the refrigerator.

2. For the filling, bring the milk to a boil and pour it over the ground nuts. Stir in the powdered sugar, cinnamon sugar, vanilla sugar, honey, raisins, and lemon zest. Let the filling cool.

   Roll each portion of dough into a rectangle, spread a quarter of the filling evenly over it, and roll it up into a log. Place the rolls seam-side down on a baking sheet lined with parchment paper.

3. Brush the rolls with egg yolk and let them rise in a warm place for another half hour. Then brush them with egg white and refrigerate for half an hour.

4. Bake in an oven preheated to 200°C (400°F) for 20–25 minutes. The tops of the rolls will have a marbled pattern.

   

Tip: Before baking, pierce the rolls in several places with a skewer, going all the way down to the baking sheet, so steam can escape through the holes and the dough won't split along the sides.

This recipe was translated from the Slovak original: Kysnuté mramorové záviny s orechovou plnkou a hrozienkami