For the dough
400 grams plain flour
250 ml warm camomile tea
50 ml oil
2 teaspoons dry yeast
1 teaspoon vanilla
For the filling
100 grams walnuts
50 grams sugar
3 tablespoons sour cream
1 teaspoon vanilla
For the glaze
1 egg
2 tablespoons milk
Preparation
Sift the flour, then take out about 5-6 tablespoons and set them aside (that quantity of flour will be used while kneading, to keep the dough from sticking). Whisk the remaining flour with the dry yeast, make a little well in the centre and pour in the warm tea, oil and vanilla. Mixing first with a wooden spoon, then with your hands, form a soft dough that doesn't stick to your hands. Transfer the dough to a floured working surface, and knead it for about 10 minutes (adding the reserved flour as you knead), until the dough becomes smooth and elastic.Cover the dough with a kitchen towel and let it rise in a warm place, for about an hour.
In the meantime, make the filling. Toast the walnuts in a dry shallow pan, on medium heat, for about 5-7 minutes, until they become fragrant. Let them cool down, and then grind them in a food processor, along with the sugar, until they become fine crumbs. Add the sour cream and vanilla and combine well.
Take the risen dough and briefly knead it on a lightly floured surface, then roll it out into a rectangle under 1 cm (1/2 inch) thick. Cut the rectangle into three equal strips, and evenly spread (not all the way to the edge) the filling on each dough strip. Roll them up, starting at the longer side and pinch the seams really well (use a dab of water to secure the seam). Carefully braid the rolls into a long braid, cut it in half with a very sharp knife and tuck the sides under the braids, to keep them from coming apart during the baking.
Cover the braids with a kitchen towel and let them rise for another 30 minutes. Just before baking, brush them evenly with the egg glaze and bake them on a baking sheet lined with baking paper, at 200˚C (395˚F), for 15-20 minutes. Serve warm.
