Jam and walnut crescent rolls

Name: Jam and walnut crescent rolls
Ingredients: 500 g white flour; 300 ml warm milk; 125 ml oil; 40 g fresh yeast; 10 g salt; 4 teaspoons fine granulated sugar; 400 g plum or apricot jam; 125 g ground walnuts; 1 egg; 1 tablespoon sesame seeds or granulated sugar

Dessert - Jam and walnut crescent rolls by Codruta B. - Recipia

Jam and walnut crescent rolls stay fluffy when the dough is soft and the jam mixes well with the ground walnuts. One batch makes 16 filled rolls, with soft centers and golden tops; warm milk, yeast and oil go into the dough. I grind the walnuts finely so they mix evenly with the jam. Prep: 30 minutes. Cook: 15 minutes. Rest: 80 minutes. Total time: 125 minutes. Servings: 16. Approximately 320 kcal and 6 g protein per serving.

Ingredients

For the dough

500 g white flour
300 ml warm milk
125 ml oil
40 g fresh yeast
10 g salt
4 teaspoons fine granulated sugar

For the filling

400 g plum or apricot jam
125 g ground walnuts

For brushing and sprinkling

1 egg
1 tablespoon sesame seeds or granulated sugar

Preparation

1. Stir the yeast and sugar into the lukewarm milk. Put the flour and salt in a bowl, pour in the milk and yeast mixture and the oil, then knead for 8 minutes, until the dough is smooth and soft. 2. Cover the bowl with a clean tea towel and leave the dough somewhere warm for about 60 minutes, until doubled in size. 3. Mix the jam with the ground walnuts. Divide the dough into 16 pieces. 4. Roll each piece into a triangle about 20 cm high, with the point facing up. Put some filling on the triangle, roll it from the base towards the point, and fold the corners inwards. 5. Arrange the rolls on a baking tray lined with parchment paper and leave them to rise for 20 minutes. Beat the egg and brush the rolls with it, then sprinkle sesame seeds or granulated sugar on top. 6. Bake at 180°C for 15 minutes, until golden.

Notes

Stored in a sealed container, they keep well for up to 3 days; you can warm them for a few minutes before serving. Apricot jam can replace plum jam, and granulated sugar can stand in for the sesame seeds on top. They contain gluten, milk, walnuts and egg, so they are not suitable for people with allergies to these. I serve them with milk; the center is more like that of a sweet roll than croissant pastry. Thick jam with little loose syrup stays inside better. If syrup has collected on top in the jar, stir the jam before mixing it with the walnuts. The milk should be lukewarm, not hot, when you add it to the yeast. In a cool kitchen, the first rise can take more than an hour, so keep an eye on the dough until it has doubled in size.