Nut Leba

1. Pour all ingredients except butter and eggs into the bread machine and turn on the kneading function to knead the dough.

2. Add butter and knead for another 20 minutes.

3. Fermentation to double the size.

4. Rinse and dry raisins, grill and chop walnut kernels until cooked.

5. Take out the dough and knead it to release air.

6. Roll out a rectangular piece of dough, cover it with raisins and walnut kernels, press it slightly, and be careful not to leave 5 centimeters at the bottom.

7. Start rolling from the end covered with nuts, roll tightly, and slightly compact while rolling.

8. Apply some water to the mouth and pinch tightly.

9. Form a cylindrical shape with the mouth facing downwards.

10. Cover the baking tray with oil paper, put in the prepared dough roll, and place it in the oven to ferment until it is 1.5 times larger.

11. Use a sharp thin blade to cut the edge diagonally, slightly deeper to expose the nuts, and brush the surface with egg yolk liquid.

12. Place it in the oven, in the middle layer, and bake at 160 ° C for about 20 minutes. Pay attention to the color and cover the surface with tin foil immediately after it has slightly colored, otherwise it is easy to burn.

13. It's out of the oven~

14. Slice.