CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Grains |
Hungarian |
|
1 |
Servings |
INGREDIENTS
6 |
c |
Flour, nit a full 7 up to |
3 |
T |
Sugar |
1 |
t |
Salt |
3 |
|
Eggs, room temperature |
2 |
|
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 |
T |
Butter |
1 |
t |
Lemon juice |
INSTRUCTIONS
7
~ 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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