Walnut-filled yeast crescent rolls

Tip: tap a step to mark it as done.

1. Let the yeast soften in the melted butter, then mix with 250 g flour. Add the yogurt, egg, 2 tbsp powdered sugar, salt, and vanilla sugar. Let the bread machine knead the dough and allow it to rise for approximately 2 hours.

   

2. In another bowl, thoroughly mix the walnuts with the granulated sugar.

   

3. Divide the risen dough into smaller pieces, choosing their size according to how large you want the crescent rolls to be.

4. Place some walnut filling at one end of each piece of dough. Cut the opposite end into strips for a decorative finish, then roll up into crescents.

   

5. Place the rolls on a baking sheet lined with parchment paper, brush with beaten egg yolk, and bake at 180°C (350°F) until golden. Tip: You can also sprinkle the tops with a mixture of ground walnuts and sugar.

   

6. Serve the rolls with tea or coffee.

Tip: Stir the egg white left over from the egg wash into the walnut filling to moisten it and keep it from spilling out as you roll the dough. If you don't have a bread machine, knead the dough by hand until smooth and glossy.

This recipe was translated from the Slovak original: Orechové rožky z kysnutého cesta – recept starej mamy