Hojaldras de Nuez

• 1 kg all-purpose flour
• 240 g sugar
• 10 g salt
• 24 g instant dry yeast
• 300 ml milk
• 300 g egg
• 300 g butter
• butter and nut flavoring
• cinnamon
• 1 cup chopped walnuts
• egg yolk
• vegetable shortening
• sesame seeds

Preparation

1. Step 1

   1:28
   Grind the cinnamon, leaving some small pieces for texture in the finished bread. Heat the milk and stir in the ground cinnamon.
2. Step 2

   1:47
   Activate the yeast by combining half a cup of the warm cinnamon milk with a little of the measured sugar. Stir and set aside to activate.
3. Step 3

   2:06
   Place the flour on the work surface in a volcano shape. Add the room-temperature butter, the eggs (with butter and nut flavoring already mixed in), the remaining sugar, the activated yeast mixture, and the remaining milk. Mix everything together in the center, then gradually incorporate the flour until a dough forms.
4. Step 4

   4:04
   Knead the dough vigorously by hand for about 50 minutes until it becomes smooth, elastic, and passes the windowpane test (stretches thin and translucent without tearing).
5. Step 5

   4:29
   Add the chopped walnuts to the finished dough and knead until evenly incorporated.
6. Step 6 · 40 minutes

   5:20
   Let the dough rest and rise for about 40 minutes until doubled in volume.
7. Step 7

   5:38
   Turn the risen dough out onto a lightly oiled surface. Press down firmly with your hands or fist to degas it completely and return it to its original volume.
8. Step 8

   5:57
   Prepare an egg wash by mixing egg yolks with a little butter and nut flavoring. Set aside with vegetable shortening, sugar, and sesame seeds for finishing.
9. Step 9

   6:30
   Divide the dough into 9 equal portions of approximately 180 g each and shape into smooth balls. Reserve the remaining dough for the decorative pieces. Place the balls on a baking sheet lined with parchment paper.
10. Step 10

    7:13
    Brush the surface of each dough ball with a little vegetable shortening.
11. Step 11

    7:20
    Roll the reserved dough very thin. Cut into strips and shape into small decorative balls or figures by rolling with an open hand. Attach these decorations to the tops of the dough balls using the shortening as glue.
12. Step 12

    8:31
    Brush the decorated dough balls with the egg-yolk wash and sprinkle generously with sesame seeds (or leave plain if preferred).
13. Step 13 · 180°C / 356°F · 20 minutes

    9:15
    Bake in a preheated oven at 180 °C (about 350 °F) for approximately 20 minutes until golden. Ovens vary, so adjust time as needed.
14. Step 14

    9:34
    Once completely cool, brush the baked hojaldras with melted butter and sprinkle with sugar and a little cinnamon.