| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1/4 |
c |
Warm water (110° to 115°F) |
| 3/4 |
c |
Warm milk (110° to 115°F) |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
|
Egg, lighlty beaaten |
| 1/4 |
c |
Shortening |
| 3 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Butter |
| 1 |
c |
Brown sugar, apcked |
| 2 |
|
Eggs, lightly beaten |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Lemon extract (optional) |
| 4 |
c |
Walnuts, ground or finely chopped |
|
|
Milk |
| 1/2 |
c |
Confectioner's sugar |
INSTRUCTIONS
FILLING
In a mixing bowl, dissolve yeast in water. Ad milk, sugar, salt, egg,
shortening and 1 1/2 cups flour; beat until smooth. Add enough remaining
flour to form a soft dough. Turn onto a floured surface; knead until smooth
and elastice, about 6-8 minutes. Place in a greased bowl, turning once to
grease rop. Cover and let rise in a warm place until doubled, about 1
hour. Combine butter, brown sugar, eggs, vanilla, lemon extract if desired
and nuts. Add milk until mixture is of dpreading consistency, about 1/2
cup; set aside. Punch dough down. Roll into a 30x20-inch rectangle. Spread
filling within 1-inch of edges. Roll up from one long side; pinch seams and
ends to seal. Place on a greased baking sheet; shape into a tight spiral.
Cover and let rise until nearly doubled, about 1 hour. Bake at 350°F for 35
minutes or until golden brown. Cool on a wire rack. If desired, brush with
a glaze of confectioner's sugar and milk.
Mrs. Anthony Setta, Saegertown, PA Taste of Home, Dec/Jan/94
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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