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INGREDIENTS FOR THE DOUGH
- 420 g all-purpose flour plus 2 - 3 tablespoons for achieving the right consistency
- 40 g ground almonds
- 30 g granulated sugar
- 8 g salt
- 7 g dried yeast
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/3 teaspoon ground cloves
- Grated zest of 1 organic lemon
- 140 ml whole milk
- 100 ml water
- 80 g butter
- 2 eggs + 1 yolk at room temperature
- Sunflower oil
INGREDIENTS FOR THE FILLING
- 50 g fine brown sugar
- 90 g butter at room temperature
- Teaspoon of ground cinnamon
- ½ teaspoon ground cloves
- Ground walnuts
INGREDIENTS FOR FINISHING
- 30 g melted butter
- 1 tablespoon rum (Domestic or sweet aromatic Caribbean)
- 2 teaspoons powdered sugar
- Baking paper
- Muffin cups
INSTRUCTIONS
- 1For the dough, mix 230 g of flour, salt, sugar, yeast, spices, and zest in a stand mixer bowl. In a saucepan, combine milk, water, and butter and heat to about 50 degrees (let the butter melt slowly and turn off, it should not be hot). Add to the flour mixture and mix until smooth (use the paddle attachment in the mixer). Stir in the eggs and yolk and start adding the remaining flour. After a while, switch to the hook attachment and knead for about 8-10 minutes. If necessary, add a little flour to achieve the right consistency (the dough will be sticky but should not be too gooey). Finally, quickly work in the ground almonds. Form into a ball and place in an oiled bowl, cover, and let rise in a warm place for about an hour.
- 2For the filling, mix (or briefly whisk) all the ingredients except the nuts in a bowl.
- 3Roll out the dough on a work surface into a rectangle about 0.5 - 1 cm thick. Spread the filling in a thin but compact layer, leaving about 1 cm free at the edges. Sprinkle ground nuts over the entire surface. Fold the bottom third over the middle of the rectangle along the longer side, then fold the top third over the bottom (the rectangle will have a third of the height and three layers of dough). Lightly roll the dough with a rolling pin. Divide the rectangle into 12 strips and cut each strip into three thinner strips (leave the dough intact on one side, it will be easier to braid). Braid each of the 12 pieces into a three-strand braid and finally roll into a ball (leave the seam underneath). Place each ball into a cupcake mold (silicone ones are ideal). If you don't use a mold and let the ball bake on a baking sheet, nothing will happen, it just won't hold its shape and will slightly flatten.
- 4Cover loosely with foil and let rise in a warm place for about 30 - 40 minutes. Brush with egg, you can sprinkle with pearl sugar or chopped nuts, and bake for about 25 minutes (top and bottom heat) in an oven at 180 degrees.
- 5After baking, immediately brush thoroughly with a mixture of butter, rum, and sugar and let cool in the mold on a rack.
Under Cake Pressure
Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlik, so you can also enjoy their treats!