Burgenland Nut Bean

For the dough, put all the flour in a bowl. Make a pit in the flour.

Heat all the sugar, butter and the 1/4 l milk and let it cool down a bit. Pour only 1/8 l of this warm liquid into the flour pit, crumble yeast into it and sprinkle flour over it. Let rest for 20 minutes.

For the filling, heat water, sugar and honey until sugar is dissolved. Mix nuts, vanilla sugar, rum, crumbs and cocoa with liquid.

Should be nice and creamy. Add a little more water if necessary, it should spread well.

After 20 minutes, stir the dough, add the rest of the liquid and knead. Then let rest again for 30 minutes. Roll out and spread filling all over.

Place rolled balls in a greased pan. Prick with fork and brush with a little milk. Let rise 30 minutes before baking.

Bake the nut balls at 160 °C hot air for approx. 45 minutes.

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