Crowned with walnut

I usually prepare these nut wreaths early in the morning when I feel like having something fresh for breakfast. I originally discovered the recipe from Laura Laurențiu and have repeated it because the dough is simple, and the result is hearty and pleasant alongside a cup of milk or coffee. If you have the ingredients ready in advance, it's not complicated; it just requires a bit of patience for the dough to rise.

Quick Info

Total time: about 2 hours (includes rising and baking)
Preparation time: 30-40 minutes
Rising time: 1 hour (or until the dough doubles in volume)
Baking time: varies, around 25-30 minutes at medium heat
Servings: 12 wreaths
Difficulty: medium
Recipe type: homemade pastry, for breakfast or snack

Ingredients

Dough:
2 eggs
25 g fresh yeast
100 g sugar
200 ml milk
60 g butter
550 g flour
1/2 teaspoon salt
Grated zest of one lemon

Filling:
1 egg white
100 g ground walnuts
2 tablespoons sugar
Rum essence

For brushing:
1 egg yolk
2 tablespoons milk

Instructions

1. Mix the yeast with 1 tablespoon of sugar and two tablespoons of warm milk. Set aside for 5 minutes to activate.
2. Sift the flour into a larger bowl. Make a well in the center and sprinkle the salt around the edges.
3. Place the eggs and the remaining sugar in the center, then add the activated yeast. Gently mix.
4. Start kneading, gradually adding the remaining warm milk, lemon zest, and melted (not hot) butter.
5. Continue kneading until you obtain an elastic dough that no longer sticks to your hands. If the dough is too soft, you can add a little flour.
6. Cover the bowl with a clean towel and let it rise in a warm place for about an hour, until the dough doubles in volume.
7. For the filling, beat the egg white with a pinch of salt until it starts to bind, then add the sugar and mix until it becomes a glossy foam. Finally, fold in the ground walnuts and rum essence, mixing gently.
8. When the dough has risen, turn it out onto a floured surface. Divide it into 12 equal pieces.
9. Take each piece, roll it out into an oval shape, and spread a spoonful of walnut filling over the surface.
10. Using a pastry cutter or knife, cut strips about 1 cm wide, being careful not to cut all the way through at one end. Roll diagonally and twist the resulting roll, then form the wreath.
11. Place the wreaths on a baking tray lined with parchment paper. Brush them with the egg yolk mixed with milk.
12. Bake in the oven at medium heat until golden brown, about 25-30 minutes.
13. Let them cool on a wire rack. If you want to taste them warm, you can do so directly, but the texture is airier after they cool.

Why I make this recipe often

I love that I can make 12 wreaths from a single batch of dough, with each portion clearly defined. The dough is not fussy and is easy to work with. They are good and simple, not just for breakfast, but also with coffee or as a snack on the go. They don’t dry out quickly, especially if kept sealed.

Tips and Variations

Tips

For rising, it goes faster if you have a warm spot in the kitchen.
If you make a lot of yeast pastries, you can also use dry yeast, but be careful with the conversion (equivalent to 25 g fresh yeast).
The dough is easier to work with if your hands are lightly greased with oil or dusted with flour.

Substitutions

Walnuts can be replaced with ground hazelnuts or almonds if you have intolerances or preferences.
Rum essence can be omitted; it's not essential but adds extra flavor.
For the filling, brown sugar can also be used for a slightly different taste.

Variations

You can add raisins or small pieces of chocolate to the filling, but the amount needs to be adjusted so they don't overflow while baking.
If you don’t want to form wreaths, you can make simple rolls; the assembly procedure is not strict.

Serving Ideas

They can be served for breakfast or as a sweet snack. They are good on their own but also with milk or yogurt.
You can pack them for work or school. They can be offered as snacks on trips.

Frequently Asked Questions

1. Can I use dry yeast?
Yes, you can use dry yeast. For 25 g fresh yeast, you need about 7-8 g dry yeast, but it's best to follow the manufacturer's instructions.

2. If I don’t have a pastry cutter, how can I make the cuts?
A sharp knife works too. The important thing is not to cut completely at one end so you can roll and twist the dough correctly.

3. Can I freeze the wreaths?
Baked wreaths can be frozen, but the texture is slightly altered after thawing. They are best kept fresh or in the fridge for a few days.

4. How warm should the milk be?
The milk should be warm, not hot (test with your finger – it should be bearable). If it’s too hot, it can kill the yeast.

5. The dough is too sticky; what should I do?
If you feel it’s sticking too much to your hands, add a little flour, but don’t overdo it – too much flour will make the wreaths dry.

Nutritional Values (Estimates)

One wreath has approximately 220-250 kcal, depending on the exact size.
Carbohydrates: 35-38 g
Protein: 6-7 g
Fat: 7-8 g
These are estimates for one wreath, given the ingredients. For exact data, they should be weighed after baking.

Storage and Reheating

The wreaths keep well for 2-3 days in a sealed container at room temperature. If it’s very warm, you can keep them in the fridge. To reheat, you can put them in the microwave for a few seconds or in the oven at low temperature to avoid drying out. After more than 2 days, the texture starts to change – they are best consumed fresh.

 Ingredients: Dough: 2 eggs, 25 g fresh yeast, 100 g sugar, 200 ml milk, 60 g butter, 550 g flour, 1/2 teaspoon salt, grated zest of one lemon. Filling: 1 egg white, 100 g walnuts, 2 tablespoons sugar, rum essence, 1 egg yolk mixed with 2 tablespoons milk (for brushing).

 Tags:  walnut crowns