Hazelnut Molasses Scones

I opened my eyes this morning with the desire to make cakes, pastries and their derivatives. As I washed my face, I went into the kitchen and prepared both buns and cheese pastries from the same dough.

The dough was so puffy thanks to vinegar and mahaleb that if it was enough, I think I would make something more.

NOTE: You can mix the molasses on the buns with a little oil to make them look brighter.

I will share with you the pastries that I prepared tomorrow.

Love…

Ingredients for Hazelnut Molasses Scones Recipe

• 5 water glass flour
• 1 pieces of eggs
• 2 teaspoon of warm water
• 1 teaspoon of yogurt
• 2 teaspoons of oil
• 4 teaspoon of granulated sugar
• 2 sweet spice salt
• 1 teaspoon mahleb
• 1 pack of instant yeast
• 1 tablespoons of vinegar

For the top and the inside:

1 cups molasses
1 cup of hazelnuts

Fabrication:

1. Take the flour in a mixing bowl and make a hole in the middle.
2. Add eggs, water, yogurt, oil, vinegar, sugar, salt, mahaleb and finally yeast and knead a soft dough.
3. When the dough comes together, cover it with a cloth and let it rest for 40-45 minutes.
4. Tear off tangerine-sized pieces from the fermented dough and open it by pressing lightly in your hand. Spread molasses on the rolled dough, sprinkle hazelnuts and pretend.
5. Arrange the buns on the baking tray, which you have lined or greased with greaseproof paper, at 2 cm intervals.
6. When all the buns are finished, apply the remaining molasses, sprinkle with hazelnuts and bake in a preheated oven at 180 degrees until golden brown.
7. Serve hot or cold.