Nut Crown

For the nut crown, mix all dry ingredients for the dough. Dissolve the yeast in the lukewarm milk. Mix all ingredients for the dough and knead vigorously for about 10 minutes in a food processor (for mixing, use low speed at first and then the highest possible speed).

Cover the dough and let it rise for about 1/2 hour. In the meantime, bring the milk for the filling to a boil and remove from heat. Stir in all other ingredients for the filling. Allow mixture to cool.

After the rising time, loosely knead the dough. Roll out to a rectangle of about 80x25cm. Spread the filling evenly over the entire surface. Fold the top third down and fold the bottom third over it.

With a sharp knife, cut 12 equal pieces and cut in for the crowns as typical 4-5 prongs to about the middle. Slightly bend and divide between 2 baking sheets – be careful they still need room to rise.

Let the crowns rise again for about 1/2 hour. In the meantime, heat the oven to 190 °C heating air and place a container with water in it to create enough steam. Bake nut crowns with plenty of steam for about 20 minutes.

For the lemon glaze, mix the sugar with lemon juice and water until smooth. Spread on the slightly overcooled nut crowns.

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