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2 Hour Nut Roll


6 c Flour
1 teaspoon Salt
3 tablespoon Sugar
1 oz Yeast; 1 cake
1/2 c Lukewarm milk
1/2 lb Butter
3 Egg yolks; beaten
Whites
1 c Sour cream; small carton

FILLING
1 c Sugar
1 lb Nuts

Yield: 4 Servings

Dissolve yeast in warm milk. Combine flour, salt, sugar. Cut butter in like you would for pie crust. Add sugar, egg yolks and sour cream. Blend well. Add yeast mixture. Blend well. Divide dough into 4 parts and roll out each part as far jelly roll. Spread with beaten egg white, then sprinkle with nut filling, then roll up as for jelly roll. Put on greased cookie sheet. Let rise for about an hour or until double in size. Bake at 350 degrees F. for 30-35 minutes.

For Filling:
Combine sugar and nuts.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.