Loose nuts

Category: Bakery

Ingredients
Margarine	250 gr.
Boiled egg yolk	1 PC.
Sour cream	2 tbsp. l.
Sugar	2 tbsp. l.
Flour	3.5 cups

Cooking method

• Very crumbly, tasty nuts. There is no soda or baking powder in the recipe.
• Rub the yolk through a strainer, add sugar and grind. Grate cold margarine. Then add sour cream, flour and knead the dough. If the sour cream is liquid, then the amount of flour can be increased by 0.5 cups. The dough is quite dense.
• Once, I accidentally put 4, 5 glasses of flour, and that was an excellent result (nuts + 3 tablespoons of sugar were urgently added, and we got a cookie).
• The dough must be refrigerated for 30-40 minutes.
• Then bake the nuts. I bake in an old Soviet hazelnut, on the stove.
• The filling you like. I love boiled condensed milk and that's it.
• Bon Appetit!

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[Qween]

Qween, I also have an old Soviet uniform - though not nuts, but mushrooms - only they come out whole, without filling. I think the dough will work for them too. So I shouldn't have thrown my uniform away. I'll get it. Thanks for the recipe and for reminding me about the form!
True, I have already forgotten all the rules - that is, how to bake in it. Lubricate before each test tab? Or is it greasy enough and don't worry about lubrication?

[Lydia]

Lydia, this dough is suitable for thin products.
I have a mold for whole nuts, and I tried to bake in it according to this recipe - I did not like it.
For whole figures, another recipe is better, with sour cream. If you want, I will write

[Lydia]

Lydia, this dough is suitable for thin products.
I have a mold for whole nuts, and I tried to bake in it according to this recipe - I did not like it.
For whole figures, another recipe is better, with sour cream. If you want, I will write

Qween, of course, I want, and even very much! Thank you in advance!

[Qween]

Qween, thanks for the recipe. I will definitely do it - as soon as my husband finds the form, which he himself hid. I remember that once upon a time I baked something similar, but according to a different recipe, which included mayonnaise (it seems, the recipe from the instructions).

If possible, please remind me about lubrication: every time before filling out the form with a test? Or once at the very beginning? (I don't want to reinvent the wheel.)

[Lydia]

Lydia, with mayonnaise, the dough turns out to be stronger, and is not baked in "whole" tins. I've already experienced this.
Molds should be lubricated only the first time they are prepared. I do not wash my forms, but only gently wipe them with a paper napkin, and do not grease them with oil at all. I have them, as my grandmother said, "fried", and the dough does not stick to them.

PS: Lydia Believe it or not - I still have the original instructions with the recipe for the hazelnut, in which there is dough with mayonnaise. Here I am so thrifty.

[Qween]

Ooh, Qween, well done! I lost it long ago As for the dough with mayonnaise, I agree: although I did it for a long time, I remember that it was not very good. There was no Internet then (at least I didn't), and there were no other recipes either ... Or maybe I was too lazy to search ...

[Lydia]

Lydia , I think that for every product there is a suitable and not suitable dough. In one case, crumbly dough is better, in the other airy, etc.
I tried to bake whole "Olympic bears" in a mold. There was no recipe for this form. The first dough to start with is mayonnaise. It's good that this is not a cake, and you can try the first batch. Only the ears from the bears were edible.

And from the same dough, for example, thick waffles are delicious.
So you have to try and choose.

I wish you - always and in everything a good choice

Now I also have a hazelnut !!! And we will grow up to nuts !!!

It didn't work ... It seems to me that there is too much flour. Either there is a lot of it for grated margarine ... Or the margarine is not the same ... 3.5 glass of flour is 560 grams. Already at 400 grams of flour, the dough began to fall apart .. It reached 510 ... There was no hint of a kolobok at all. A bunch of pieces of dough, richly wrapped in flour. Poured a spoon into the hazelnut ... It tasted like a catastrophic excess of flour.
Here are the results of my titanic work.



Is the margarine the problem? Although he was out of the freezer, he melted very quickly ...

[Hairpin]

Hairpin , I am very sorry that the nuts did not come out. But in this recipe, I'm sure - it's many years old.
Next time, be guided by sensations, and put less flour, until you get a pleasant to the touch, shortbread dough.
How does it taste?

It tastes crumbly, but the flour ... it feels too strong. I think we have different results due to different margarine ... Maybe I don't have margarine, but a spread ...
The trouble is that I take margarine and butter in the market, in the same place. I take it because the older generation praises him. And on the price tags there and there it says Butter. In fact, I take it for 180 rubles, and when I needed margarine, I took it for 90 ... The Great and Wise Tortyzhka has already advised me how to check it for quality, my hands did not reach ... But it is very melting ... almost like creamy oil.
I mean, like in the Soviet Union, you go into a store, and there are trays one meter by one meter with a rose and the price tag "Butter. 3 rubles 60 kopecks" ...

Good morning everybody ! Girls, please tell me, when you put this hazelnut on the fire, you need to turn it over or just one side on the fire and that's it?

I turn over.

Hairpin You were right - there is flour in the nuts. My granddaughter took a bite and spat it out neatly. The process continued only by licking the nut cream. So it has nothing to do with margarine, just an excess of flour.

[Lydia]

Lydia, this dough is suitable for thin products.
I have a mold for whole nuts, and I tried to bake in it according to this recipe - I did not like it.
For whole figures, another recipe is better, with sour cream. If you want, I will write

where is your recipe? where to find it?