अखरोट बेज़ली

 सामग्री: Dough: -1 kg flour -50 g yeast -2 eggs + 2 egg yolks -4 tbsp sugar -200 ml warm milk -2 pieces margarine or 1 margarine + 1 butter -1 pinch of salt -grated lemon zest Filling: -400 g ground walnuts -1 cup milk (about 250 ml) - sugar to taste (about 300-350 g) -raisins soaked in rum and drained, optional -1 egg yolk + 1 tablespoon milk or 1 egg yolk rubbed with 1 teaspoon sugar, for greasing

Filling: Start by boiling the sugar together with 200 ml of milk, stirring constantly, until the sugar dissolves completely. Once you have a smooth mixture, add the ground walnuts and continue to cook over a low heat, stirring constantly. This process is essential to avoid burning the mixture and to achieve a creamy texture. When the filling begins to thicken, check the consistency; if it is too thick and cannot spread evenly on the dough sheet, carefully add a few tablespoons of warm milk. Be careful as adding too much liquid can make the dough soft. Once you have the desired consistency, let the filling cool to room temperature. At the end, if you like, you can incorporate drained raisins, which will add a sweet-sour touch and an interesting texture.

Dough: To prepare the dough, dissolve the yeast with a teaspoon of sugar, a little warm milk and 1-2 tablespoons of flour. Cover the mixture and leave it in a warm place for about 10-15 minutes, until the dough rises and thickens. In the meantime, si sift the flour 3 times to get a fine, airy texture. In a large bowl, add the eggs, yolks, ½ of the shortening cut into small pieces, ½ of the melted and cooled shortening, the remaining sugar, the salt powder and the grated lemon zest. Mix the ingredients well, then fold in the risen cornflour and gradually add the warm milk. Knead the dough until it is smooth and elastic, easily releasing from the bowl and your hands. Once you have a uniform consistency, divide the dough into 6-8 equal pieces and roll out each piece into a thin, rectangular sheet.

Spread the filling evenly over the entire surface of each sheet, then roll them carefully, but not too tightly, into rolls. Be sure to seal the ends well to avoid the filling leaking out during baking. Proceed in the same way with all the sheets, arranging the rolls in the baking paper-lined tray, spacing them appropriately according to the size of the tray. Brush the surface with an egg yolk mixed with milk or sugar to obtain a shiny golden crust. Bake in the preheated oven on a low heat for 10-15 minutes to allow the rolls to rise completely. After that, increase the temperature and bake until golden brown, 25-35 minutes total. Once done, remove the rolls to a wire rack and let cool completely. Wrap in a clean napkin and store in a bag, as they can keep fresh for up to a week wrapped in aluminum foil. Slice just before serving to preserve the fluffy texture and delicious flavor.

 टैग:  अंडे दूध अंत आटा चीनी मार्जरीन नींबू नट शाकाहारी व्यंजन बच्चों के लिए व्यंजन