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Ingredients
- Nut filling:
- 1 package active dry yeast
- 1/4 cup warm water (about 110 degrees)
- 6 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup warm milk (about 110 degrees)
- 6 tablespoons butter, melted and cooled
- 3 egg yolks
- 3 to 3 1/2 cups all purpose flower, unsifted
- 1 egg white, slightly beaten
- 1 cup unsifted powdered sugar blended into 4 teaspoon of milk
- 1/4 teaspoon cinnamon
- Whole or half nuts for decoration
Details
Servings 1
Preparation
Step 1
Nut filling:
In a wide frying pan over medium heat melt 1 1/2 tablespoon butter or margarine.
Add 1 1/4 cups nuts (whole or large pieces of almonds, blanched filberts or walnuts).
Cook, stirring until nuts are toasted and pale gold in the center (break one to test)
Add 1/4 teaspoon ground cinnamon.
Continue cooking over low heat, stirring until sugar melts.
Set aside until cool.
When cooled, in blender, whirl a portion at a time, to a coarse powder.
blend with 2 to 3 tablespoon apricot jam or orange marmalade.
Bread:
In a large bowl, dissolve yeast in water.
Stir in sugar, salt, milk, butter and egg yolks.
Blend well.
Gradually, beat in about 2 1/2 cups of flour to make a soft dough.
Turn dough out onto floured board.
Knead until smooth and satiny (5 to 20 minutes). Add flower as needed to prevent sticking.
Turn dough over in a greased bowl, cover and let rise in a warm place until doubled in size (about 1 1/2 hour).
Punch dough down, knead briefly on a lightly floured board to release air.
Shape into a smooth ball.
Roll out to make a 10 by 12 inch oval.
Place on a greased baking sheet.
Mound nut filling on one half of the 12 inch length of dough.
Fold plain section over filling and pat gently in place.
Lightly cover and let rise in a warm place until puffy (about 30 minutes).
Brush with egg white.
Bake in 325 degrees for about 45 minutes or until well browned.
Cool on rack.
While warm, glaze surface with powdered sugar mixture and decorate with nuts.
If made ahead, cool completely and freeze; glaze after bread is reheated.
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