1

Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.

2

Dough: Mix together the flour, salt and sugar and make a well in the middle. Add the yeast, milk and butter. Knead the scalded grain in lightly and then knead briefly until you have a soft dough. Cover and let rise at room temperature for 3-4 hours, pressing down and folding 3-4 times. Or prepare the dough with only 1-2 g of yeast and, after rising/folding several times, cover and let rest in the fridge overnight.

3

Filling: Bring the water and sugar to a boil and simmer briefly. Add the rest of the ingredients and mix until the mixture is spreadable. Add a little cream if needed.

4

Forming: Divide the dough in half. Using a little flour, roll out each half into a rectangle approx. 20 x 48 cm. Spread some sugar on your work surface and place the dough on top. Spread the filling on the top part of each half. Cut both halves into 6 rectangles each, then cut the part of the dough without filling into strips approx. 1 cm wide. Roll up from the filling side so that you can roll the dough strips over top. Place each roll in a buttered form. Cover and let rise at room temperature for 30-60 minutes.

5

Bake: Bake the nut rolls in the lower half of an oven preheated to 180 °C convection (200 °C convention) for 20-25 minutes, or until light brown. Remove and let cool on a cooling rack.

Source:

IG Dinkel, Judith Gmür-Stalder