Nutty Pinwheels
Nutritional values
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 106 mg | (3 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
For the dough: Combine flour, yeast, salt and sugar in a bowl. Add milk, butter and eggs. Knead until smooth. Cover and let rise in a warm place for 20-30 minutes.
For the filling: Dice marzipan. Combine marzipan, butter and egg. Stir in almonds, pistachios, raisins and sugar.
Divide dough into 2 portions. Roll out each portion on a floured surface to about 20 x 35 cm (approximately 8 x 14 inches). Add half the filling to each and leave a margin around the edge. Whisk egg yolk and milk. Roll up each piece of dough from the long side.
Slice rolls into 2 cm (approximately 3/4 inch) thick slices and flatten. Place each piece on a baking sheet lined with parchment paper and brush with egg yolk milk. Bake in an oven preheated to 180-200°C (approximately 350-400°F) for 20-25 minutes.
Remove and serve warm.
