Ingredients:
For the Dough:
- 500g all-purpose flour
- 1 packet (7g) active dry yeast
- 250ml warm milk
- 75g granulated sugar
- 75g unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 large eggs
For the Filling:
- 200g finely chopped mixed nuts (walnuts, hazelnuts, and almonds)
- 150g brown sugar
- 2 teaspoons ground cinnamon
- 100g unsalted butter, melted
For the Glaze:
- 150g powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions:
- In a small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour, granulated sugar, softened butter, vanilla extract, salt, and eggs. Pour in the activated yeast mixture and knead until a smooth, elastic dough forms.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
- While the dough is rising, prepare the filling by mixing the chopped nuts, brown sugar, and ground cinnamon in a bowl.
- Once the dough has risen, roll it out on a floured surface into a large rectangle, about 40x30cm.
- Brush the melted butter evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle the nut mixture evenly over the buttered surface.
- Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces.
- Place the nut rolls in a greased baking dish, leaving some space between each roll. Cover and let them rise for an additional 30-45 minutes.
- Preheat the oven to 180°C (350°F). Bake the Nussschnecken for 20-25 minutes or until they are golden brown.
- While the Nussschnecken are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Once the Nussschnecken are out of the oven, drizzle the glaze over them while they are still warm.
- Allow the Nussschnecken to cool slightly before serving. Enjoy the best Nut Rolls in the Universe – Omas Nussschnecken!