Procedure
1) Warm some of the milk, then add the sugar and the yeast. Stir and leave the yeast to activate for about 10 – 15 minutes.
2) Tip the flour into a bowl. Add the salt, egg white, melted butter, the activated yeast mixture and knead the dough until smooth. Cover and let rise in a warm place for about an hour.
3) Meanwhile, prepare the filling. Melt the butter, then add the sugar and cinnamon and mix well. Set aside.
4) Once the dough has risen, tip it onto a clean floured surface and split it in half. Roll both halves into a rectangle, circa 0.5cm thick. Add the filling. First brush it all over with the butter-cinnamon mixture, then sprinkle with walnuts. Roll the dough up from one long side into a roulade.
5) Cut the roulade into triangles. (The process would be similar to cutting the roulade into circles, but you have to angle your knife slightly to the left or right, so that you end up with the triangle shape rather than the circle shape). Lightly press the middle of each pastry triangle with the handle of a wooden spoon.
6) Transfer the pastry triangles onto a baking tray, brush with a beaten egg, and leave them to proof for 15 minutes.
7) Bake in the preheated oven at 180C / 160C fan for about 20 minutes or until golden. Enjoy!
