A great roast with walnuts or venison loin recipe

Number of servings

Number of servings: not specified Dough 400 g semi-coarse flour 100 g of icing sugar 4 pcs. Egg yolk 2 dl of milk 30 g of yeast 1 pinch of salt for rolling Our dough 200 g of ground nuts 100 g of ground baby biscuits 2 dl of milk 1-2 sugar to taste

Recipe preparation steps 1 Sift the flour into the semi-coarse sifted flour, season with a pinch of salt, make a small well, add the yeast, sprinkle with sugar and pour in the lukewarm milk. Melt the butter and let it cool until our liquid has risen. Add them to the batter, finally add the egg yolks and beat the batter with a mixer. If necessary, add a little flour to make the dough smooth and non-sticky. Cover with a clean cloth and place in a warm place to rise. Leave to rise for about 3/4 hour, knead again and then roll out the dough on a rolling pin after half an hour. The other half was coated with poppy seeds and placed in a greased venison loin. Both pieces were coated with poppy seeds and baked. I baked at 180 degrees for about 20 minutes – I don’t know exactly, but about the same time as the yeast dough.