👨‍🍳 作り方

1. 1

   Prepare the dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract.

   💡 プロのコツ: Ensure the butter is at room temperature for easy creaming.
2. 2

   Gradually add the flour and mix until combined. Add 2 tablespoons of milk and mix until a soft dough forms. If the dough is too dry, add the remaining tablespoon of milk. Do not overmix.

   💡 プロのコツ: The dough should be soft and slightly sticky but manageable.
3. 3

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   💡 プロのコツ: Chilling the dough makes it easier to handle and roll.
4. 4

   Prepare the filling: In a medium bowl, combine the finely ground walnuts, honey, lemon zest, and cinnamon (if using). Mix well until it forms a paste-like consistency.

   💡 プロのコツ: Ensure walnuts are finely ground to avoid a coarse texture.
5. 5

   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

   💡 プロのコツ: Preheating the oven ensures even baking.
6. 6

   On a lightly floured surface, roll out the chilled dough into a rectangle, approximately 30x40 cm (12x16 inches).

   💡 プロのコツ: Roll the dough evenly to ensure consistent thickness.
7. 7

   Spread the walnut and honey filling evenly over the rolled-out dough, leaving a small border along one of the longer edges.

   💡 プロのコツ: Spread the filling thinly and evenly to prevent the rolls from breaking.
8. 8

   Starting from the longer edge with the filling, tightly roll up the dough into a log. Pinch the seam to seal.

   💡 プロのコツ: Rolling tightly ensures the filling stays inside.
9. 9

   Using a sharp knife, cut the log into 12 equal slices (about 2.5 cm or 1 inch thick).

   💡 プロのコツ: A sharp knife prevents the dough from being squashed.
10. 10

    Place the rolls cut-side up on the prepared baking sheet. Brush the tops with the egg white and sprinkle with granulated sugar.

    💡 プロのコツ: Egg white wash gives a nice sheen, and sugar adds a sweet crunch.
11. 11

    Bake for 20-25 minutes, or until golden brown and the filling is bubbling slightly.

    💡 プロのコツ: Keep an eye on the rolls to prevent over-browning.
12. 12

    Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    💡 プロのコツ: Allowing them to cool slightly on the sheet prevents them from sticking.