Karlsbad-style cookies with cola filling and caramelized walnuts

Here's how:

• 1

  Do this the day before:

  Rinse the walnuts in a colander and let them drain. Spread the walnuts on a sheet of parchment paper, sift the powdered sugar over them, and stir to coat; let them sit overnight.

  Toast the walnuts in the oven at 225 °C for about 7–10 minutes, stirring occasionally.

• 2

  Dissolve the yeast in milk at 25 °C.

• 3

  Mix all the ingredients for 3 minutes on low speed and 9 minutes on high speed.

• 4

  Place the dough on a floured surface, knead it, and shape it into a round; put it back in the bowl, cover it with plastic wrap or a kitchen towel, and let it rest for 30 minutes.

   

• 5

  Mix the caramel filling until smooth.

• 6

  Roll out the dough into a long rectangle, about 20 cm wide and 0.5 cm thick.

• 7

  Spread the caramel filling evenly over the entire surface of the dough, and sprinkle half of the coarsely chopped walnuts evenly over the dough.

• 8

  Roll the dough into a long log and cut slits in it with scissors almost all the way through; fold each slit in opposite directions.

• 9

  Cut the dough into pieces the same length as a baking sheet and let them rise in your turned-off oven with only the light on for 60 minutes.

• 10

  Remove the baking sheets and let them cool to room temperature.

• 11

  Preheat the oven to 200 °C.

• 12

  Brush the strips with beaten egg and sprinkle the rest of the coarsely chopped caramelized walnuts on top.

• 13

  Bake the strips for about 16–20 minutes.