Tuesday, 22 November 2011

Nut Roll Recipe Saliwonczyk

Nut many rolls I've tried a fade dried pasta. But Sophia Saliwonczyk. The bread is soft and fluffy. She said with a wink that is even better than her mother's recipe!

See this photo enlarged roller nut.

Makes 6 Nut Rolls

Preparation time: 30 minutes

Cooking time: 1 hour

Total: 1 hour, 30 minutes

Ingredients:

* 1 pound of butter, softened

* 1 cup shortening

* 8 cups all-purpose flour

* 2 oz compressed yeast

* Water 3 / 4 cup hot

* 2 (16 ounce) container sour cream

* 8 egg yolks, beaten

* 1 teaspoon salt

* ------------------------------------------------- ---

* Filling:

* 8 large egg whites

* 1 tablespoon rum extract

* 4 cups sugar

* 2 pounds ground walnuts

* Egg wash (2 eggs, beaten with 2 teaspoons of sugar)

Preparation:

1. In a large bowl, combine butter, shortening and flour as for pie dough.

Second Dissolve yeast in warm water. Transfer to large bowl and add sour cream, egg yolks and salt. Mix well.

3. Pour the yeast mixture into the flour mixture, using hands, mix until dough is smooth and soft and does not stick to the hands in a pan. Add the flour little more if necessary. Cover and refrigerate overnight.

4. The filling by beating egg whites in a bowl until stiff. Gradually add sugar and nuts. If the mixture is too thick to spread, add a little 'milk.

5th Divide dough into 6 portions. Roll 1/4-inch thick on the pastry cloth. Spread 1 / 6 of fililng on each portion of dough to cover evenly. Pick up the edge of the canvas near you and roll the dough away from you. Pinch the ends. Repeat with remaining dough and filling. Place three rolls on each baking sheet lined with parchment paper large.

6th Heat oven to 325 degrees. Top with nuts rolls lightly and let rise for hours at least 1 / 2. Brush with egg wash. Bake 1 hour or until brown.

When the seventh scroll is completely cooled, they can be wrapped in foil to freeze, if desired.

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