“In the morning like an emperor, at noon as a king, and in the evening as a beggar,” my grandmother always said. With a delicious breakfast you have a good start in the day and the body is supplied with enough energy.
At our home the breakfast during the week for time reasons is usually far too small. There is at most times still quickly bitten into the stulle or a spoon of muesli eaten and already one must flash lightning-like to the work. As a compensation for this, the breakfast is celebrated extensively at the weekend.
No matter whether sweet, hearty or grainy – breakfast can vary greatly depending on your mood. After the rather hearty holiday feasts we will have breakfast – instead of heartily – with sweet pastries, jam, honey and fruit.
For that I baked on Sunday still extra fresh Nusshörnchen. It takes a bit of time, of course, because of the yeast dough. However, if you like it a bit faster then just go to the ready-made puff pastry.
For the yeast dough
- 250 g flour
- 125 g butter
- 25 g of sugar
- 1 pinch of salt
- 1 egg yolk
- 75 ml milk
- 1/2 cubes of yeast
- 200 g of ground hazelnut kernels
- 120 g of sugar
- 35 g of butter
You also need:
- 1 tablespoon whipped cream
- 1 egg yolk
- Flour for the working surface
- baking paper
Nusshörnchen: Here you go
- For the yeast dough, mix the flour, butter in small pieces, sugar, salt and egg yolk. Warm the milk lukewarm and rinse the yeast. Dissolve the yeast in the milk while stirring (the milk must never be heated above 50 ° C!). Add the milk to the flour and knead everything to a smooth dough. Cover the dish with a dishcloth and let it go for about 1 hour in a warm place.
- For the filling, let the sugar boil with 90 ml of water. Add the ground hazelnuts and add 35 g butter. Now stir until a smooth mass is formed. Allow the filling to cool.
- The dough should have about twice in the meantime. Knead on a floured working surface and roll out to a rectangle (approx. 30 x 45 cm). Then cut into 6 strips (7.5 x 30 cm). Then cut the dough strips transversely so that 12 rectangles à 7.5 cm x 15 cm are produced. Halve each rectangle diagonally.
- Now spread the dough triangle with about 1 teaspoon nut filling and roll up from the wide side to the tip towards the croissant.
- Spread the nut squirrels onto two sheets of baking paper. Whip cream and egg yolk and sprinkle with the nut squirrels.
- Bake in a preheated oven at 175 degrees (circulating air 150 degrees) for about 15 – 20 minutes.
Of course, the nutcrackers taste not only for breakfast, but also fit perfectly to the coffee & cake time!
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A feast for the eyes with heart! All the accessories Yvonne has used can be found here in our shop.All items shown are available from 15 January. Please note that our products are only available in limited time.
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