Hungarian Nut Roll Recipe

By Cindy

For nut rolls, butter and sweet cream are important ingredients

Ingredients

• Bread Dough:
• 1 square of yeast or 1 envelope
• 1/4 cup warm milk
• 1/2 pound butter
• 4 egg yolks
• 1/2 pint sweet cream (half and half)
• 4 cups flour
• 1 teaspoon sugar
• 3/4 teaspoon salt

Preparation

Step 1

Let yeast dissolve in milk for a few minutes. Melt butter. Mix butter with beaten yolks in big bowl. In a separate bowl, sift flour, sugar and salt together. Mix yeast mixture with butter and egg yolks, sweet cream, and then flour mixture. Beat with wooden spoon or spatula until smooth or use hands to mix. The mixture will absorb the flour, cleaning the sides of the bowl. Shape into 3 balls and refrigerate overnight.

Roll out each ball into rectangle 1/8 to 1/4 inch thick. Sides will be about 12 by 16 inches. With paring knife, even off sides slightly. Spread with nut filling to within

1/2 inch of sides. Roll from short side up long side. Place the three rolls side-by-side on a 10 by 14 inch baking pan or cookie sheet and let rise in a warm area for

3 hours. Brush top with beaten egg. Bake at 325 degrees for 1 hour.

Nut Filling:
1 pound nut meats, finely chopped
1-1/2 cups sugar
1 teaspoon vanilla
4 egg whites beaten to stiff stage

Directions:

Mix together nuts and sugar and then add vanilla. Fold in beaten egg whites.

Use 1 to 1-1/4 cups filling per roll. Yields 3 rolls. --www.johnekolbasz.com.