| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Bread, Breakfast | 1 | Servings | |
INGREDIENTS
| 3 | Eggs; beaten until lemon colored | |
| 1 | c | Milk; boiled and cooled |
| 1 1/2 | c | Sugar |
| 1 | tb | Salt |
| 1 | ts | Lemon extract |
| 3 | Cakes yeast | |
| 7 | c | Plus 2 tablespoon flour |
| 1/2 | lb | Butter; melted -Filling— |
| 1 1/4 | lb | Ground walnuts |
| 1/4 | Cube butter; melted | |
| 2 | Eggs; beaten | |
| 2 | c | Sugar |
| 1 | lb | Raisins or dates; ground |
INSTRUCTIONS
Combine 1/4 cup water, yeast and 2 tablespoons flour; let rise for 10 minutes. Mix eggs, 1 cup water, milk, sugar, salt and extract together; add yeast mixture. Add remaining flour until damp; add butter. Knead until smooth. Let rise until doubled in bulk. Roll out dough. Spread Filling on dough; roll up like jelly roll. Let rise for 30 minutes. Bake at 350 degrees for 1 hour. Cool before slicing. Keeps well. Combine all ingredients; mix well. Recipe by: Diana's Kitchen <http://www.ebicom.net/kitchen/index.shtml> Posted to Digest bread-bakers.v097.n075 by snardo@onramp.net on Nov 23, 1997
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