Trdelníkové rožteky: Slovak walnut crescent rolls

Tip: tap a step to mark it as done.

1. Knead the dough

   Combine all the dough ingredients except the butter and knead until smooth, working in the melted butter last. Add a little more milk than listed if needed. Let the dough rise.

2. Shape the crescent rolls

   Divide the risen dough into 17 pieces. Roll each piece into an oval, then roll it up into a crescent roll. Arrange the rolls on a baking sheet lined with parchment paper.

3. Sprinkle with walnuts

   Brush the rolls with beaten egg white, sprinkle with half the walnuts, and let rise a little longer.

4. Bake

   Bake in an oven preheated to 180 °C (350 °F) for about 15–20 minutes, until golden brown. While the rolls are still warm, brush them with melted butter and sprinkle with the sugar mixed with the remaining walnuts.

   Recipe by: Ružena Farkašová

Tip: Dough enriched with butter and egg yolks rises more slowly than plain dough, so leave it in a warm place until doubled in size.

This recipe was translated from the Slovak original: Trdelníkové rožteky z kysnutého cesta s orechmi