- 3 eggs
- 1/2 cup sugar
- 1 cup warm milk
- 2 and 1/4 teaspoon dry yeast
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 4 and 1/2 cups sifted flour (may need a little more)
- For the filling:
- rosehip marmalade or your other favorite
- 200 g chopped walnuts
Dissolve the yeast in the warm milk and let the mixture rest for a few minutes.
In a large bowl, combine the two eggs together with the white of the third (reserve the yolk for spreading if you don't use the whole third egg) and the sugar.
Then add the milk and yeast. You can mix slowly with a spatula or with a mixer on low speed. Add the butter, vanilla extract and lemon zest. The flour is added little by little. Transfer the smooth dough to a lightly greased and floured bowl and cover with fresh foil.
Put it in a warm place until it doubles in size. When it is sufficiently swollen, you can divide it into several parts to make it easier for you to work with it. Roll out the whole part with a rolling pin and brush them with a little melted butter using a cooking brush. Using a knife, cut each part into equal triangles.
In the wide part of each, put a little of the filling and roll it up. Place the buns in a tray on baking paper and let them rise for a few minutes. Before putting them in the oven, you can brush them with fresh or egg yolk and sprinkle with a little sugar. Bake in a preheated oven at 180 degrees until ready.