One cup of scalded milk
6 tablespoons of sugar
1 and a half teaspoons of salt
1/4 cup of melted butter or margarine
A packet of yeast (or 25g)
Two tablespoons of warm water
Two egg yolks
4 to 4 and a half cups of all-purpose flour, sifted
Two tablespoons of cake flour
Two tablespoons of melted butter or margarine
1/2 cup of heavy cream
250g of chopped pecans (or walnuts or hazelnuts)
3/4 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of vanilla
Two egg whites beaten to a snow-like consistency
One cup of scalded milk
6 tablespoons of sugar
1 and a half teaspoons of salt
1/4 cup of melted butter or margarine
A packet of yeast (or 25g)
Two tablespoons of warm water
Two egg yolks
4 to 4 and a half cups of all-purpose flour, sifted
Two tablespoons of cake flour
Two tablespoons of melted butter or margarine
1/2 cup of heavy cream
250g of chopped pecans (or walnuts or hazelnuts)
3/4 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of vanilla
Two egg whites beaten to a snow-like consistency
Combine the milk, sugar, and salt in a large bowl
Add the melted butter or margarine and mix well
In a small bowl, crumble the yeast over warm water; mix until dissolved, then add to the milk mixture and mix well
Add the egg yolks and two cups of flour; mix well
Add the remaining flour and mix well
Turn the content onto a floured surface; knead for 5 minutes until the dough is elastic and smooth
Place in a greased bowl; turn the dough over to coat all sides evenly; cover; let rise in a protected area for about an hour or until doubled in size
While the dough rises, prepare the filling
Toast the cake flour in melted butter until slightly golden
Heat the heavy cream until it reaches boiling point; remove from heat
Add the chopped nuts, 3/4 cup of sugar, salt, vanilla, and cake flour; mix well
Add the beaten egg whites carefully
Preheat the oven
Lower the risen dough with a closed hand
Divide the dough into two parts
Open each half to form a rectangle approximately 45cm by 18cm
Place one half of the filling in each rectangle
Roll up like a croissant starting from the longer side
Close tightly pressing the ends with your fingers
Let rise in a protected area for about an hour, or until doubled in size (in a greased baking dish, placing the edge facing down and forming a closed circle)
Bake for 45 minutes or until golden brown
While still warm, cover with the following glaze: sift confectioner's sugar into a bowl, add sufficient milk or heavy cream, a few drops of vanilla or almond extract; mix well
Garnish with candied fruits if desired.
