Nut Beads

First make dampfl from yeast, milk and sugar and a little more.

When the dampfl has risen well, knead in the remaining dough ingredients. Let the dough rest for 1 hour.

In the meantime, mix the filling well. Roll out the dough to the thickness of a knife, cut into squares and cover with filling.

Shape into croissants and brush with beaten egg. Bake at 200 °C for about 20 minutes.

After half the baking time, brush again and bake until done.

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