Poteca nut roll

Yield: 1 cake

Measure Ingredient
1 pack Yeast
¼ cup Warm water
¾ cup Warm milk
¼ cup Sugar
½ cup Butter
1 cup Brown sugar
2 \N Eggs, slightly beaten
1 teaspoon Vanilla
1 teaspoon Salt
1 \N Egg, slightly beaten
¼ cup Shortening
3 cups Flour
1 teaspoon Lemon extract (opt)
4 cups Ground nuts
\N \N Milk
½ cup Powdered sugar

DOUGH

FILLING

In a mixing bowl, dissolve yeast in water. Add milk, sugar, salt, egg, shortening and 1½ c flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine butter, brown sugar, eggs, vanilla, lemon extract and nuts. Add milk until mixture is of spreading consistency (about ½ cup); set aside. Punch dough down.

Roll into a 30 x 20 inch rectangle. Spread filling to within 1 inch of edges. Roll up from one long side; pinch seams and ends to seal.

Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour. Bake at 350 degrees for 35 minutes or until golden brown. Cool on a wire rack. If desired, brush with a glaze of powdered sugar and milk.

Typed by Terri St. Louis, Kook-Net

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