spoon

POTECA NUT ROLL

10
Category : General

Yield: 1 Servings

Ingredients (Help):
1 pk Active dry yeast
1/4 c Warm water (110? to 115?F)
3/4 c Warm milk (110? to 115?F)
1/4 c Sugar
1 ts Salt
1 Egg, lighlty beaaten
1/4 c Shortening
3 1/2 c All-purpose flour

FILLING
1/2 c Butter
1 c Brown sugar, apcked
2 Eggs, lightly beaten
1 ts Vanilla extract
1 ts Lemon extract (optional)
4 c Walnuts, ground or finely
- chopped
Milk
1/2 c Confectioner's sugar

In a mixing bowl, dissolve yeast in water. Ad milk, sugar, salt, egg,
shortening and 1 1/2 cups flour; beat until smooth. Add enough
remaining flour to form a soft dough. Turn onto a floured surface;
knead until smooth and elastice, about 6-8 minutes. Place in a
greased bowl, turning once to grease rop. Cover and let rise in a
warm place until doubled, about 1 hour. Combine butter, brown sugar,
eggs, vanilla, lemon extract if desired and nuts. Add milk until
mixture is of dpreading consistency, about 1/2 cup; set aside. Punch
dough down. Roll into a 30x20-inch rectangle. Spread filling 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?F
for 35 minutes or until golden brown. Cool on a wire rack. If
desired, brush with a glaze of confectioner's sugar and milk.

Mrs. Anthony Setta, Saegertown, PA Taste of Home, Dec/Jan/94

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