Ingredients
The pastry
- 550 grams (19.4 ounces) all-purpose flour
- 10 grams (0.35 ounces) active yeast
- 200 milliliters (0.85 cups) whole milk
- 105 grams (3.7 ounces) unsalted butter
- 50 grams (1.8 ounces) granulated sugar
- 3 egg yolks
- 5 grams (0.18 ounces) salt
Nut sprinkling
- 80 grams (2.8 ounces) nuts (almonds and hazelnuts)
- 20 grams (0.7 ounces) peanuts
- 70 grams (2.5 ounces) granulated sugar
- 10 grams (0.35 ounces) ground cinnamon
- 3 egg whites
Equipment
- Mixing Bowl
A large, deep bowl is ideal for mixing your dough. Make sure to use one that's non-reactive.
- Sifter
Sifting the flour helps to aerate it, resulting in a lighter and fluffier dough.
- Rolling Pin
An essential tool for rolling out your dough evenly. Wooden ones work best!
- Oven
A reliable oven that preheats accurately will ensure your pastries come out perfectly baked every time.
- Baking Tray
A non-stick tray or one lined with parchment paper will prevent your pastries from sticking and make cleanup a breeze.
Instructions
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Servings
🧁 Pair with Coffee: These nut-covered pastry tubes are the perfect match for a hot cup of coffee. The rich, buttery layers play off the bitterness of the coffee, making for an exquisite morning or mid-afternoon snack.
🤤 Dessert Topping: For a luxurious dessert, serve these pastries with a scoop of vanilla ice cream and a drizzle of caramel sauce. The contrast between the crispy pastry and the creamy ice cream is simply divine.
🎉 Party Delight: Serve these as a finger food at your next gathering. They’re easy to pick up and munch on, and the nutty topping adds an exciting crunch that will have guests reaching for more.
☕ Tea Time: Enjoy these pastries at your next tea party. The delicate texture and light sweetness make them perfect companions to a refreshing cup of herbal tea.
Variations
🌱 Gluten-Free Variation: Swap out the regular flour for a gluten-free blend to accommodate your gluten-intolerant friends. Bob’s Red Mill makes a great 1-to-1 flour substitute that works perfectly!
🥥 Vegan Variation: Replace the butter with a high-quality vegan butter substitute, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg yolk. Instead of milk, opt for almond milk.
Faq
- Do I need to use active yeast, or can I use instant yeast?
You can use instant yeast, but you'll need to reduce the amount slightly and skip the activation step.
- How do I know when the dough is fully kneaded?
The dough is ready when it becomes smooth and elastic, and it springs back when you poke it lightly.
- Can I use different types of nuts for the nut sprinkling?
Absolutely! Feel free to mix and match your favorite nuts like walnuts, pecans, or even macadamias.
- What should I do if my dough doesn't rise?
Ensure your yeast is fresh and that the temperature of the room is warm enough. You can also place the bowl of dough in a slightly warmed oven to help it rise.
- Can I prepare the dough in advance?
Yes, you can prepare the dough a day ahead and store it in the fridge. Just let it come to room temperature before rolling it out.
- How can I make my pastries more golden and shiny?
Brush them with an extra layer of egg whites or a mixture of egg yolk and milk before baking.