Mary's honey walnut swirl
2 loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Active dry yeast |
| 1 | cup | Lukewarm water |
| 2 | Eggs, beaten | |
| 1 | cup | Water |
| ¾ | cup | Sugar |
| ¼ | cup | Honey |
| 1 | Egg, beaten | |
| ½ | teaspoon | Vanilla |
| 1 | teaspoon | Cinnamon |
| 4 | tablespoons | Oil |
| 1 | teaspoon | Orange peel |
| 1 | teaspoon | Lemon peel |
| 6½ | cup | To 7 c hot roll mix |
| ¼ | teaspoon | Salt |
| ½ | cup | Chopped nuts |
| Powdered Sugar Glaze (see | ||
| Swedish Cinnamon Twists) | ||
Directions
HONEY FILLING
In a large bowl, dissolve yeast in 1 cup lukewarm water. When yeast starts to bubble, add eggs, 1 cup water, oil, orange peel and lemon peel. Blend well. Add hot roll mix 1 cup at a time to make a soft dough. On a lightly floured surface, knead dough 5 to 7 minutes until smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with damp towel and place in warm place to rise until dough is doubled in bulk, about 1 hour. Punch down dough. Prepare honey filling. Preheat oven to 375. Butter two 9" loaf pans. Divide dough into 2 balls. Roll out each ball to two 9 x 14 rectangles, about ½" thick. Spread honey filling to within 1" of edges. Roll up like a jelly roll from small end, lifting dough slightly and sealing edges as you roll. Seal ends and put into prepared pans, seam side down. Cover and let rise in a warm place until dough is slightly rounded above top of pan. Bake 45 to 50 minutes, until deep golden brown. Cool on wire rack. While still warm, drizzle powdered sugar glaze in top of loaves.
Submitted By MEG ANTCZAK On 02-06-95