Poteca

Poteca
Poteca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • This is the No Knead Refrigerator Dough.

  • 3/4

    cup milk

  • 1/2

    cup sugar

  • 2

    tsp salt

  • 1/2

    cup margarine

  • 1/2

    cup warm water

  • 2

    pkg or cakes yeast

  • 1

    egg

  • 4

    cups unsifted flour

  • Filling:

  • 2

    eggs

  • 3/4

    lb walnuts, ground

  • 1/2

    cup honey or brown sugar

  • 2

    Tbsp butter, melted

  • 1

    tsp cinnamon

  • 1

    tsp vanilla or 1/2 tsp vanilla and 1/2 tsp lemon extract

Directions

Dough: Scald milk; stir in sugar, salt, margarine; cool to lukewarm. Measure warm water into large warm bowl, sprinkle in yeast; stir until dissolved; stir in cooled milk mixture, egg and half the flour; beat till smooth; stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or foil; refrigerate at least 2 hours. This is easy to roll out thin. Filling: If too thick spread thin with milk. Roll out dough and spread with filling and roll up like a jelly roll. Place on greased cookie sheet or cut in loaf size and put in bread pans; cover and let rise until double in bulk, about 1 hour. Bake 350 degrees F 40 to 50 minutes or until it sounds hollow when rapped with knuckle.

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