In Germany these are nut balls made with egg whites, hazelnuts and sugar. And sometimes, as in Switzerland, they are milk bread rolls enriched with nuts, either hazelnuts or walnuts or a combination of both. We used pecan nuts in our recipe.
- 500 g semi-white flour / white wheat flour, t550
- 250 ml milk, full-fat, warmed to 38ºC
- 90 g butter
- 75 g hazelnuts, coarse ground
- 75 g walnuts (pecan nuts), coarse ground
- 30 g yeast
- 15 g vanilla sugar
- 5 g salt
Combine flour and salt in a large bowl. Dissolve yeast in milk and sugar, add to bowl and mix, add butter. Knead dough until it is no longer sticky. Work the nuts into the dough. Leave to rise for an hour, degas, repeat for a second hour. Divide into 95 g pieces, shape into balls, place on a greased baking tray, brush with water. Preheat oven to 200ºC, bake for 30 minutes.