Prepare the yeast dough for the honey rings. First prepare a dampfl as follows: Dissolve the yeast in the lukewarm milk and stir it lightly into the surface of the flour, cover and let it rise in a warm place for about 30 minutes. Stir the liquid butter, salt, sugar, lemon zest and eggs into the dampfl and knead into a smooth yeast dough. Cover the dough and let it rise for about 1/2 hour and knead it again, repeat this whole process once more. In the meantime, remove the shells from the nuts and roast them for about 10 minutes in a preheated oven at 180°C. While they are still hot, rub them between a tea towel to loosen the skin. When the yeast dough is ready, roll it out into a rectangular shape (about 2 cm), brush it with the liquid butter (the amount is also enough to line the muffin tins and coat the surface of the muffins before they go into the oven). Then spread the coarsely chopped nuts and honey evenly on top. Sprinkle with cinnamon.Roll the yeast dough tightly and cut into pieces about 5 cm. Brush the muffin molds with melted butter and place the pieces upright. Brush the honey rings with a little butter and bake at 180 ° for about 25 minutes.
Preparation Tip:
The honey rings can be frozen very well and can therefore be produced in stock.
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