Big airy Tebols with Durum and Walnuts

Ingredients for Big airy Tebols with Durum and Walnuts

Instructions for Big airy Tebols with Durum and Walnuts

To prepare the Big airy Tebols with Durum and Walnuts recipe, please follow these instructions:

Cut the walnuts to a suitable size. (Not too fine)

! A good idea is to let them be soaked in cold water for 6-8 hours before they are chopped, then they will be more delicious as you remove much of the bitterness ..

Lun milk so it's finger warm. Stir the yeast into the milk until it is completely dissolved and add salt.

Stir the egg and oil and the chopped walnuts in

Mix the flour together and stir a little at a time. Add if necessary. Some extra flour, by rolling out. But the dough has to stick a bit, but of course it has to work with.

Pre-suspension is omitted ...

Then roll the dough into a long sausage and make about 16 equal buns and place them on a baking sheet of baking paper and let them rise for 2 hours in a warm place.

Brush the balls gently with lukewarm milk and leave them 10-12 minutes in a preheated oven, 220 degrees, 200 liters on hot air until they are pretty golden. Put to cool on a grid, maybe with a piece of cloth over ...

NB. You can put a foil tray of boiling water at the bottom of the oven, making them more delicious.


tips:
Wheat flour best with 12-13% Protein ..