Nut Bugs

A great cake recipe for any occasion:

Sift flour with confectioners’ sugar (powdered sugar) onto a surface.

Make a bulge in the center.

Spread cold butter in small pieces evenly all around.

Melt yeast (Germ) in cold milk and pour into the bulge.

Add yolks and salt and quickly knead everything together into a smooth, firm dough. Shape the dough into a ball and leave in a cool place with the lid closed for 1 hour.

Preheat the oven to 190 degrees.

Bring milk with vanilla sugar and granulated sugar to a boil.

Add the sponge crumbs, walnuts, rum, lemon zest and cinnamon and let it boil again. Then put this filling in a cool place.

Divide the yeast dough into pieces weighing about 50g, form the dough pieces into balls and let them rise for a short time. Then roll out into an oval shape.

Divide the filling into 16 pieces, form them into balls, press them into an oval shape and cover the dough pieces with it.

Brush the edges of the dough with beaten egg yolk and roll up the ovals so that the ends are pointed. Shape into “Beugerl” (similar to “Kipferl”) and place them on a paper-lined baking tray. Brush with egg yolk and leave in the refrigerator for an hour.

Brush them again with egg yolk and bake in a heated oven for about 20 minutes until golden brown.

Then remove the dough from the baking tray and cool on a cooling rack.

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