🥨 Sweet Nut Twists (Walnut or Hazelnut Buns)

Ingredients

🧈 For the Dough:

• 4 cups (500 g) all-purpose flour

• 1 packet (7 g) instant yeast

• ½ cup (100 g) sugar

• 1 cup (240 ml) warm milk

• ½ cup (115 g) butter, melted

• 2 large eggs

• ½ tsp salt

• 1 tsp vanilla extract or grated lemon zest (optional)

🌰 For the Nut Filling:

• 1½ cups (150 g) ground walnuts, hazelnuts, or pecans

• ½ cup (100 g) brown sugar (or white sugar)

• 1 tsp cinnamon (optional)

• 2 tbsp melted butter

• 2–3 tbsp milk (just enough to make a spreadable paste)

🥚 For the Glaze:

• 1 egg yolk + 1 tbsp milk (for brushing)

Instructions

1. Prepare the Dough

1. In a large bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Add melted butter, eggs, vanilla (or zest), and salt. Mix well.

3. Gradually add flour, kneading until you have a soft, smooth dough (about 8–10 minutes).

4. Cover and let rise in a warm place for 1–1½ hours, until doubled in size.

2. Make the Filling

1. In a small bowl, mix ground nuts, sugar, cinnamon, melted butter, and enough milk to create a thick, spreadable paste.

2. Set aside.

3. Shape the Twists

1. Punch down the dough and divide it into 2 portions.

2. Roll one portion into a rectangle (about 12×15 inches / 30×40 cm).

3. Spread half the nut filling evenly over the dough.

4. Roll up tightly from the long side into a log.

5. Cut the log in half lengthwise to expose the layers.

6. Twist the two halves around each other, keeping the cut sides facing up, then form into a coil or knot.

7. Repeat with the second portion of dough.

8. Place on a parchment-lined baking tray.

4. Rise & Bake

1. Cover the buns and let rise for 30–40 minutes until puffy.

2. Preheat oven to 350°F (175°C).

3. Brush each twist with the egg yolk-milk glaze.

4. Bake for 20–25 minutes, until golden brown.

5. Optional Syrup Glaze (for shine & moisture)

While still warm, brush with a simple syrup made of:

• ¼ cup water

• ¼ cup sugar
  Boil for 1 minute and brush over the buns.