| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Hungarian | Hungary/, Hungarian | 32 | Servings |
INGREDIENTS
| 4 | c | Flour; plus flour for dusting |
| 2 | c | Butter |
| 1/2 | c | Milk; heated to lukewarm 105 to 115 degrees) |
| 1 | tb | Sugar |
| 1 | pk | Active dry yeast |
| 3 | Egg yolks | |
| 1 | Whole egg | |
| 3 | tb | Sour cream |
| Walnut-Apricot Filling; see recipe | ||
| Poppy-Seed Filling; see recipe |
INSTRUCTIONS
In a large mixing bowl, place flour. Cut in butter with a pastry blender or fork until crumbly. Make a well in the center of flour mixture and pour in milk. Sprinkle sugar and yeast over milk, stir, and let stand until foamy (about 5 minutes). With 2 spoons mix together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (5 to 10 minutes). Add egg yolks and 2 tablespoons sour cream and beat to form a light dough. If dough is too stiff, add the remaining 2 tablespoons sour cream. Turn dough out onto a floured board and knead until smooth and elastic (5 to 10 minutes). Cover with a tea towel and let stand in a warm place 30 minutes. Prepare fillings and set aside. Preheat oven to 350 degrees. Divide dough into 4 equal portions. With a floured rolling pin, roll out 1 portion into a rectangle the thickness of a matchstick. Spread half of the Walnut-Apricot Filling on surface of dough. Starting with a long side, roll up jelly-roll fashion, tucking in ends. Repeat with remaining dough, using remaining Walnut-Apricot Filling on 1 rectangle and dividing Poppy-Seed Filling between other 2 rectangles. Place rolls on 1 or more baking sheets. Crack the whole egg into a small bowl and beat well; brush on tops of rolls, then prick rolls in a few places with fork tines or a needle. Let stand 20 minutes, then brush with egg again. Bake until golden (30 to 45 minutes). Let cool on wire racks. Serving Ideas : To serve, cut into slices about 1" thick. NOTES : Yield: 4 rolls. Recipe by: © 1995 Cole Group, Inc. Posted to TNT Recipes Digest by Deborah and Ron <r_horton@wtp.net> on Apr 01, 1998
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