| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Breads |
60 |
Servings |
INGREDIENTS
| 2 |
pk |
Active dry yeast |
| 1/4 |
c |
Warm water (110° to 115°F) |
| 1 |
c |
Butter |
| 4 |
c |
All-purpose flour |
| 2 |
|
Eggs, beaten |
| 3/4 |
c |
Sour milk* |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
lb |
Ground walnuts |
| 2 |
c |
Flaked coconut |
| 3/4 |
c |
Sugar |
| 3 |
tb |
Butter, melted |
INSTRUCTIONS
FILLING
Dissolve yeast inwater, set aside. In a large bowl, cut butter into flour
until coarse crumbs form. Add yeast mixture, eggs, milk, sugar and slt;
mix lightly. Divide dough into thirds. Cover and refrigerate overnight.
Take out one piece at a time from refrigerator; roll out on a sugared board
to a 12x9-inch rectangle. Combine all filling ingredients. Sprinkle 1/3 cup
filling on half of the 12-inch edge of dough. Fold over lengthwise and
seal, forming a 12x4 1/2-inch rectangle. Pat out to press filling into
dough. Sprinkle another 1/3 cup of filling on half of the 12-inch edge of
dough. Fold over lengthwise, forming a 12x2-inch rectangle. Pat down to
12x4-inches. Slice 1/2-inch pieces down the 12-inch side of the dough.
Repeat with remaining two portions of dough. Twist each slice and roll in
remaining filling. Place on greased baking sheets. Bake at 350°F for 15-18
minutes or until golden brown. Serve warm or cool. (*To sour milk, place 2
tablespoons white vinegar in a measuring cup. Add enough milk to equal 3/4
cup.)
Joyce Hallisey Mt. Gilead, North Carolina Taste of Home, Dec/Jan/94
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Have you kept your promise to God?”