Poteca nut roll
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yeast |
| ¼ | cup | Warm water |
| ¾ | cup | Warm milk |
| ¼ | cup | Sugar |
| ½ | cup | Butter |
| 1 | cup | Brown sugar |
| 2 | Eggs, slightly beaten | |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Salt |
| 1 | Egg, slightly beaten | |
| ¼ | cup | Shortening |
| 3 | cups | Flour |
| 1 | teaspoon | Lemon extract (opt) |
| 4 | cups | Ground nuts |
| Milk | ||
| ½ | cup | Powdered sugar |
Directions
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