Tuesday, July 19, 2016


This is a European delicacy. I have to admit I have looked at this recipe
for years and have wanted to make it but just put it off. It is a pretty
easy bread to make and not overly sweet.
1/2 cup sugar
1 teaspoon salt
1/4 cup butter
1 cup hot milk
2 pkg. yeast
1/4 cup warm water
2 eggs
4 1/2 cups sifted flour

3 eggs
4 cups ground walnuts or finely chopped
1 cup light brown sugar
1/3 cup butter, melted
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
2 Tablespoons butter, melted
Stir sugar, salt and 1/4 cup butter into hot milk. Cool to lukewarm.
Sprinkle yeast over warm water in a large mixing bowl. Stir to dissolve.
Stir into lukewarm milk mixture.
Add two eggs and 2 1/2 cups flour. Beat at high speed 2 minutes.
With wooden spoon, gradually beat in remaining 2 cups flour;
knead with hand until the dough is stiff enough to leave the sides
of the bowl. Place dough into lightly greased large bowl.
Turn the dough over to bring up greased side. Cover with
a towel and let rise in a warm place until double in bulk, about one hour.

Make filling.
In a medium bowl beat eggs slightly. Add nuts,
brown sugar, 1/3 cup melted butter, the cinnamon
and vanilla. Stir to blend well.
Punch dough down. On a lightly flour surface, turn
out dough; cover with bowl; allow to rest ten minutes.
Roll out to a rectangle 30” longs and 20” wide.
Spread with filling, to 1 inch of edge.
Starting from wide side, roll up tightly, as for a jelly roll.
Seal by pinching edges of dough with fingers. With palms
of hands, roll back and forth so that roll is even all over.
form On a large greased cookie sheet form roll into a large coil,
as in photo, seam side down.
Let rise in a warm place cover with a towel, until double in size
about an hour. Preheat oven to 350. Brush with 2 tablespoon
melted butter. Bake 35-40 minuted, until golden.
Cool on a wire rack. Slice crosswise 1/4” thick.

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