Nut bread

Flour, yeast, salt, sugar, eggs, milk powder, water (milk can also be used).

Adjust to a flocculent state.

Knead into a dough, cover it with a lid, and let it ferment.

30 minutes in summer, and moderately longer in autumn and winter. Let the dough double in size.

Remove the exhaust.

Split into two parts.

Roll it into a pancake.

Roll it out further into thin sheets.

Spread the raisins and walnut kernels over the dough and roll it up. (Wash the raisins and soak them for a while; I soaked them for about an hour. Then drain and dry them. Microwave the walnuts for one and a half minutes.) I rolled it too quickly and forgot to take a photo! Just roll it from the left side of the image to the right side.

Prepared another filling. Mix roasted sesame seeds, sugar, and flour in a 1:1:1 ratio and add an appropriate amount of oil. It’s ready when you can form it into a ball by hand.

Roll up the thinly rolled dough with sesame filling.

Secondary fermentation.

Brush with egg wash after it has fermented to double its size.

Make a few cuts on top of the bread. Place a bowl of water at the bottom of the oven, 165 degrees, 45 minutes.

Ding, it's fresh out of the oven.

The walnut is very fragrant.

The sesame is slightly sweeter.

The dining table has become more abundant during the pandemic.

Have milk with breakfast 🥛.

Start eating nut bread!