Recipe taken from the blog
http://webosfritos.es/2011/01/bastones-de-avellana/ .
Thank you Susana for these recipes so good and so well explained.
INGREDIENTS:
-
milk 65 gr - 65 gr
water - 65 g butter
- 75 g flour
- 2 grams of salt
- 2 small eggs
- 30 gr of hazelnuts
- integrates brown sugar
PREPARATION:
- Weigh the ingredients. Pour the milk in a saucepan.
- Add water.
- Add the butter and salt.
- Bring to a boil over medium heat so the butter is rolled back.
- Sift the flour.
- Beat the eggs in a bowl.
- When milk is boiling, remove from heat and sprinkle the flour all at once. Stir vigorously until well blended.
Put back in heat for 1 minute stirring vigorously until mixture forms a ball and pulls away from the walls.
- Put the dough in a bowl and add the eggs slowly until well blended and have a dense texture.
- Allow to cool slightly and place the dough in a pastry bag with a plain round nozzle of the number 7, or if you have not numbered, a median.
- Join a rod about 25 cm long on a nonstick baking sheet.
- Sprinkle with sugar beans.
- Break and chop finely peeled and toasted hazelnuts. With a large knife is great. If there is any piece of skin does not matter. Spread over the poles.
- Preheat the oven to 170 degrees, heat up and down
- Bake for 30 minutes, or until you see they are golden.
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