| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Hungarian | 1 | Servings | |
INGREDIENTS
| 6 | c | Flour (nit a full 7) (up to 7) |
| 3 | tb | Sugar |
| 1 | ts | Salt |
| 3 | Eggs (room temperature) | |
| 2 | pk | Yeast (I use fleiscman's) |
| 1 | c | Sour cream |
| 1/2 | c | Water |
| 2 | Sticks margarine/ butter | |
| 1 | lb | Walnuts, ground |
| 3/4 | c | Sugar |
| 1/2 | c | Milk |
| 1 | c | Raisins |
| 1 | tb | Butter |
| 1 | ts | Lemon juice |
INSTRUCTIONS
DOUGH FILLING ~ this is my great grandmother's recipe who came from Hungary when she was a teenager, having already been matched by her family to my greet grandfather who was Hungarian also, and had moved to America a few years before. Heat milk, add sugar, walnuts and stir. Add butter & lemon juice and combine. Remove and let cool. In large bowl, mix 2 cups flour, sugar, salt & yeast. On stove put sour cream, water and butter in sauce pan. Heat till very warm, don't boil (OK ~ if butter doesn't melt all the way). Add to dry ingredients, beat 2 minutes at med. speed on mixer. Add eggs, and 1 cup flour, beat at high 2 minutes. Stir in flour to make soft dough (sticky). Knead a few times, rest 10 minutes. Divide into 4 pieces - take 1, cover rest. Roll into 14" X 12" rectangle. Spread each with 1/4 cup filling - don't spread to edges and be careful not to tear dough. Roll up like a jelly roll and tuck ends underneath. Put on greased sheet, cover and let rise till double (~1 hour). Repeat with other 3 sections of dough. Brush with beaten egg. Bake 350 F for 35 minutes or until golden brown. Often times I make extra filling so I can use more on each loaf, since I love it and 1/4 cup doesn't always do it for me. These can be frozen. Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 11:58:03 -0500 From: Renee Farkas <rcf1@CORNELL.EDU>
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