Rolls with Assorted Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 313 μg | (104 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 498 mg | (12 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- ½ tsp salt
- 40 grams Yeast
- 80 grams sugar
- ⅛ l lukewarm milk
- 1 egg
- 60 grams butter
- 1 organic lemon (zest)
- also
- 2 Tbsps Sunflower seed
- 2 Tbsps flaxseed
- 2 Tbsps Pumpkin seed (chopped)
- 2 Tbsps Walnut (chopped)
- 2 Tbsps Oats (pithy)
- Pastry flour (for work surface)
- 1 egg yolk
Preparation steps
For the dough, place flour in a large bowl. Sprinkle with salt and create a well in the center. Crumble yeast into well and stir in 1 tablespoon of sugar and 6 tablespoons lukewarm milk. Sprinkle some flour over the mixture and let rest for 30 minutes. Add remaining sugar, eggs, softened butter and lemon zest. Knead into an elastic dough. Let dough rest until it has doubled in size.
Knead dough with the dough hook of an electric hand mixer for about 10 minutes or until dough begins to pull away from bowl. Cover and let rise again for 35 minutes. Knead dough once more and separate into 6 equal portions. Add 1 heaping tablespoon of nuts or oatmeal to portions, making each portion different. Do not mix nuts. One will be plain. Knead each portion briefly on a floured surface.
Separate each portion into quarters. Roll each quarter out until about 18 cm (approximately 7 inches) long. Cover and let rest for 10 minutes. Crisscross 2 matching rolls together and form into a wreath. Place wreaths on a baking sheet lined with parchment paper and brush with egg yolk. Sprinkle with remaining respective nuts or oatmeal. Bake in a preheated oven at 180°C (approximately 350°F) for 20 minutes. Cool and serve.
