Cute leafy walnut rolls made with lard

Again, a little leavened puff pastry made with the help of lard, filling with walnuts and cinnamon. The process of making the dough is the same as in my previous recipe for salty puff pastry with smoked lard, except that instead of notch I use lard and add more sugar to the dough itself.

Preparation steps

Make the dough as in my previous recipe for salty puff pastry with smoked notch, except you will spread it with lard. Fold it in the same way and number as in the previous recipe.
While the dough is resting for the last time, mix the walnuts with the cinnamon and sugar and pour over the hot milk. More milk may be needed, the mixture must be lubricating.
After the last rest, roll out the dough into a rectangle half a centimeter thick, spread the walnut mixture so that the edges of the longer part are left empty 1 cm and roll the dough like a strudel, the longer part.
Cut rolls about 1 cm thick from the roller with a sharp knife and arrange them on a baking sheet lined with baking paper so that they do not touch. Leave to rise for about half an hour.
Place them in a preheated oven at 200c until golden brown.
Pour hot glaze over them as you like, and you can sprinkle them with powdered sugar when lukewarm.

Ingredients

Dough

350gWheat smooth flour (for making dough)
150gwheat flour
4 tablespoonsPowdered sugar
1 tspSalts
1 bagdry yeast
1 bagbaking powder Docela
1 bagVanilla sugar
1 egg
2 dclSour cream
Lukewarm waterAs needed
4 tablespoonsLard

Charge

A teaspoonground cinnamon
6 tablespoonsHot milk
2 tablespoonsSugar
200gGround walnuts

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