{"id":18240,"date":"2026-02-01T17:26:10","date_gmt":"2026-02-01T15:26:10","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=18240"},"modified":"2026-02-01T17:26:10","modified_gmt":"2026-02-01T15:26:10","slug":"crispy-rolls-with-nut-filling-fluffy-and-soft","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=18240","title":{"rendered":"Crispy rolls with nut filling \u2013 fluffy and soft"},"content":{"rendered":"\n

To get that specific combination of a fluffy, soft interior<\/strong> and a thin, crispy outer shell<\/strong>, we use a yeast-based “Hefeteig” (sweet yeast dough). The secret to the softness is a high butter content and a long rise, while the “crisp” comes from a quick egg-wash glaze and a hot oven.<\/p>\n\n\n\n

Here is the recipe for authentic German Nussh\u00f6rnchen<\/strong>.<\/p>\n\n\n\n

\n\n\n\n

\ud83e\udd50 Soft & Crispy Nut Rolls<\/h2>\n\n\n\n

1. The “Cloud” Dough<\/h3>\n\n\n\n
    \n
  • 500g (approx. 4 cups)<\/strong> All-purpose flour<\/li>\n\n\n\n
  • 1 packet (7g)<\/strong> Active dry yeast<\/li>\n\n\n\n
  • 250ml (1 cup)<\/strong> Whole milk, lukewarm<\/li>\n\n\n\n
  • 75g (1\/3 cup)<\/strong> Sugar<\/li>\n\n\n\n
  • 75g (5 tbsp)<\/strong> Butter, softened<\/li>\n\n\n\n
  • 1<\/strong> Egg<\/li>\n\n\n\n
  • Pinch<\/strong> of salt<\/li>\n<\/ul>\n\n\n\n

    Instructions:<\/strong> Mix the ingredients and knead for at least 8\u201310 minutes<\/strong> until the dough is smooth and elastic. Cover and let it rise in a warm place for 60 minutes<\/strong> (it should double in size).<\/p>\n\n\n\n

    \n\n\n\n

    2. The Juicy Nut Filling<\/h3>\n\n\n\n

    A common mistake is using just dry nuts. You need a “paste” so the filling stays moist inside the fluffy roll.<\/p>\n\n\n\n

      \n
    • 200g (2 cups)<\/strong> Ground hazelnuts or walnuts<\/li>\n\n\n\n
    • 80g (1\/3 cup)<\/strong> Sugar<\/li>\n\n\n\n
    • 1 tsp<\/strong> Cinnamon<\/li>\n\n\n\n
    • 100ml (1\/2 cup)<\/strong> Milk (add slowly until it\u2019s a spreadable paste)<\/li>\n\n\n\n
    • Optional:<\/strong> A drop of rum extract or a handful of raisins<\/li>\n<\/ul>\n\n\n\n
      \n\n\n\n

      3. Assembly for Maximum Crisp<\/h3>\n\n\n\n
        \n
      1. Roll:<\/strong> Divide the dough into two balls. Roll each into a large circle (about 12 inches wide).<\/li>\n\n\n\n
      2. Cut:<\/strong> Cut each circle into 8 wedges (like a pizza).<\/li>\n\n\n\n
      3. Fill:<\/strong> Spread a thin layer of the nut paste on each wedge, leaving a tiny border.<\/li>\n\n\n\n
      4. Roll Up:<\/strong> Roll them from the wide end toward the tip to create a croissant shape.<\/li>\n\n\n\n
      5. The Secret Glaze:<\/strong> Brush the rolls with a mixture of 1 egg yolk and 1 tbsp milk<\/strong>. This creates that shiny, golden, slightly crisp “skin.”<\/li>\n\n\n\n
      6. Bake:<\/strong> Bake at 180\u00b0C (350\u00b0F)<\/strong> for 15\u201320 minutes<\/strong> until golden brown.<\/li>\n<\/ol>\n\n\n\n
        \n\n\n\n

        \ud83d\udca1 Oma\u2019s Pro-Tips<\/h3>\n\n\n\n
          \n
        • The Steam Trick:<\/strong> For an even crispier crust, place a small heat-proof bowl of water at the bottom of the oven while baking. The steam keeps the bread from drying out while crisping the surface.<\/li>\n\n\n\n
        • The Glaze:<\/strong> While still warm, you can brush them with a thin apricot jam glaze or a simple powdered sugar\/lemon juice drizzle for that professional bakery finish.<\/li>\n<\/ul>\n\n\n\n
          \n\n\n\n

          Would you like me to show you how to make a quick poppy seed filling if you want to mix it up?<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

          To get that specific combination of a fluffy, soft interior and a thin, crispy outer shell, we use a yeast-based “Hefeteig” (sweet yeast dough). The secret to the softness is […]<\/p>\n","protected":false},"author":2,"featured_media":18241,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18240","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18240","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18240"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18240\/revisions"}],"predecessor-version":[{"id":18242,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18240\/revisions\/18242"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/18241"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18240"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}