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Ingredientes
- 6 c. unbleached flour
- 1/2 tsp salt
- 1/2 c. sugar
- 1 c. light cream
- 3/4 c. water
- 4 x egg yolks beaten
- 2 ounce cake yeast
- 1/2 c. water
- 1/4 lb unsalted butter melted
- 1 1/2 Tbsp. sugar
- 1 Tbsp. lowfat sour cream
- 1 x egg yolk
- 1 lb walnuts finely grnd
- 1 c. sugar
- 1/2 stk butter melted
- 1/2 c. lowfat milk (1/2 to 1)
- 2 x egg whites beaten
- 1/4 tsp walnut flavoring
Direcciones
- Sift together flour, salt and 1/2 c. sugar in a large mixing bowl. Heat cream and 3/4 c. water till lukewarm. Add in egg yolks and melted butter. Dissolve yeast in 1/2 c. lukewarm water, and 1 1/2 Tbsp. sugar and add in the egg mix. Make a well into the flour, slowly pour yeast mix into the flour beating well with wooden spoon. On a slightly floured board, knead dough till it is elastic and smooth. If dough sticks to the board, add in a little flour, knead 15 to 20 min. Place dough in a large bowl lightly greased, turning to grease top. Cover with a towel and let rise till double in bulk. Punch dough down.
- On a slightly floured board shape into a ball, then divide ball in half. Now shape each piece into a smooth ball. Place 1 ball in bowl and cover with a towel. Place the other on a slightly floured board, cover and let rest 5 - 10 min. Now roll as for jelly roll 11" x 5", spread the nut filling (after mixing ingredients well) and start rolling, rolling away from and pulling roll towards you each time you make a turn. Place in a greased pan 11" x 5", seam side down, prick about 10 times with a fork to release air. Brush with 1 egg yolk mixed with 1 Tbsp. of lowfat sour cream. Cover and let rise till double in bulk. Bake at 350 for 45 min to 1 hour. Other ball can be filled with other filling.
- NOTES : From Hermine Sostarich of Brookfield, Wisconsin:
- My mother, Barbara Suveljak Hosni and father, Thomas Frank Hosni, Sr., passed through Ellis Island in September 1913 from Austria-Hungary. My mother decided I should have some of her recipes. As a result, we did a "stop and measure" as she prepared Nut Roll.
