Yield: 24 servings
|6 cups||All-purpose flour|
|½ teaspoon||Lemon rind -- grated|
|2 packs||Yeast -- not instant|
|1 cup||English walnuts -- chopped|
|1 teaspoon||Lemon peel -- grated|
1. Do not sift flour. Place 1-½ cups flour in a large bowl. Add sugar, salt, lemon peel and yeast. Soften margarine and add to flour mixture. 2. Add 1-⅓ cups very warm (120-130 degree) water to the flour mixture and beat 2 minutes at medium speed; scrape bowl occasionally. 3. Add eggs and ½ cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in more flour to make a soft dough. Cover and let rest for 20 minutes. 4. Turn dough out onto well-floured surface; divide into 3 parts. 5. Roll each piece to an 8-inch square. Cut each square into eight 1-inch strips. Twist each strip and coil in a circle, sealing ends underneath. Place on greased cookie sheet. 6. Make a wide indentation in center of each roll, pressing to the bottom. Spoon filling into indentations, using 1 teaspoon for each roll. 7. Cover loosely and let rise in warm, draft-free place until doubled in bulk. Bake in preheated 375-degree oven for 15-20 minutes or until done. Repeat with each piece of dough.
TO FREEZE: After filling with nut-honey filling, place on greased cookie sheets, cover with plastic wrap and freeze. When frozen, remove from cookie sheets and place in plastic freezer bags. To bake, remove from freezer, let stand at room temperature until completely thawed. This will take about 1-½ to 2 hours. Let rise in warm place until doubled in size, about 45 minutes after thawing.
FILLING: Combine ⅓ cup honey, 1 cup finely chopped nuts, and salt in saucepan. Bring to a boil and simmer over low heat for 3 minutes.
Gradually stir in beaten egg yolks and cook, stirring, until slightly thickened. Stir in lemon peel then cool.
Yield: 24 buns
Recipe By : Jo Anne Merrill