|Whole milk||150 ml|
|Wheat flour||400 g|
|Kishmish raisins||50 g|
|Pistachios, salt||50 g|
|Parwan Walnuts||50 g|
|Milk chocolate||100 g|
|Cocoa nibs||30 g|
Melt butter in a saucepan over low heat.
Stir the yeast into a bowl of milk,
Stir the lukewarm butter, sugar, cardamom, salt and eggs into the milk.
Sift wheat flour into the dough and knead the dough well. About 10 minutes. The dough should be pliable and soft. You don't need extra flour, it should set when it rises.
Let the dough rise for 45 minutes.
Finely chop raisins, pistachios and walnuts.
Easiest to use a mini blender.
Knead sugar and marzipan together.
Stir the butter, marzipan mixture and the chopped nuts and raisins together into a homogeneous mass.
Roll out the dough on a floured board.
The dough should be approximately 30x40 cm.
Each bun is 10x10 cm. There are 12 buns in the recipe.
Weigh your remonce and divide it into 12 parts. Place a ball of remonce in the center of the dough. Fold the corners together around the remonce and close tightly. Make sure there is enough dough 'over' the remonce when you turn the bun over. Do not press the remonce into the dough.
Place the buns on a baking sheet lined with parchment paper, seam side down. Let the buns rise again for a minimum of 1 hour. They should like to raise to double size, so keep an eye on them.
Brush with a beaten egg and bake in a preheated oven at 175 degrees fan for 15-18 minutes. Baking time depends on the oven.
Chop the chocolate and melt in the microwave or over a water bath. In the microwave, run for 10 seconds at a time and stir until it is a smooth mass.
Spread the melted chocolate on top of the buns.
Chop the pistachios and almonds and sprinkle on top with cocoa nibs.