- 1 cup milk
- 1 egg
- 1 teaspoon margarine (melted)
- 1 teaspoon of water
- 1/2 pack of maya
- 2 tablespoon granulated sugar
- 1 sweet spoon salt
- 6.5 cups of flour
- 1 cup of opium poppy
- 1 cup of beaten walnut
- 3 tablespoon granulated sugar
- 3 tablespoons oil
- 1 egg yolk
For the top:
Once you have kneaded and prepared the hull, wait for the fermenter to close the mouth and wait in a warm place, your dough will ferment more quickly and become more swollen.
How is it prepared?
To prepare the dough; warm milk and water, mix warm milk and water in a kneading cabinet. Then add the wet yeast and mix the yeast with a spoon until completely melted.
After adding the other ingredients required for the dough, knead it well and obtain a dough in the lump. Leave the prepared dough in a covered container for about 30 minutes.
Prepare the inner material while dough is fermented; mix well in poppy, oil, walnut, sugar and oil container.
After the dough is fermented, cut the dough into 4 equal pieces and open each piece with the help of a roller or a rolling pin or just ½ centimeter using your hands. Just put this one on top of the dough as you open it.
Then make a roll, divide about 3 cm pieces with a knife, and place it upright on the oven baking tray.
In this way, prepare all the dough and place it on the tray. Before you give the bunch of wild walnut buns that you have prepared, let it stand for another 30 minutes in the baking oven.
At the end of the fermentation period, crawl the egg yolk of one egg well with a brush on your donuts and cook for about 25 minutes in a 200 degree oven preheated until the top of your buns is red. Serve hot or cold.
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