miniChef

Walnut crackers

Nutty crackers are tasty and aromatic baked goods, suitable for any occasion.

🌐 gotvach.com
🌍 Bulgarian

Ingredients

350 g flour

50 g lard

100 g cow butter

100 ml fresh milk

1 tsp sugar

15 g yeast

1 egg

24 walnut kernels

1 tsp salt

Method

In a small bowl, dissolve 15 g of yeast and 1 tsp of sugar in about 50 ml of lukewarm water. Leave the mixture for 10 minutes until the yeast activates and foam forms on the surface.
In a large bowl, sift 350 g of flour and add 1 tsp of salt. Stir.
In a separate bowl, melt 50 g of lard and 100 g of butter over low heat until a homogeneous mixture is obtained. Let it cool slightly.
Make a well in the flour and add the melted fat, 100 ml of fresh milk, and half of one egg. Start kneading with your hands or with a mixer with a dough hook until a soft and slightly sticky dough forms.
Add the activated yeast to the dough and continue kneading for about 5-7 minutes until the dough is smooth and elastic. If it is too sticky, add a little more flour, one tablespoon at a time.
Cover the bowl with a cloth and let the dough rise in a warm place for about 30 minutes until it doubles in volume.
Once the dough has risen, divide it into 6 equal balls.
Roll out each ball into a circle with a diameter of about 16-18 cm. Divide each circle into 16 triangles.
Place one quarter of a walnut in the wide part of each triangle.
Roll the triangles into rolls, starting from the wide part to the tip.
Melt 100 g of butter in one or two small dishes (depending on their size) into an even layer. Let the butter cool slightly and harden.
Arrange the rolled crackers in the dish on top of the hardened butter, leaving a little space between them.
Brush the crackers with the remaining half of the egg, beaten with one tablespoon of water.
Bake the crackers in a preheated oven at 180°C for about 20-25 minutes until they turn golden brown.
Remove the crackers from the oven and let them cool slightly before serving.