| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Flour; (up to 3) |
| 1 | c | Sugar |
| 2 | pk | Vanilla sugar |
| 4 | Egg yolks | |
| 1/2 | tb | Salt |
| 3 | Sticks margarine | |
| 1 1/2 | c | Warm water |
| 1 1/2 | oz | Yeast |
| 1/2 | c | Cocoa and/or |
| 1/2 | c | Walnuts; (ground) |
| 1 | c | Sugar |
| 1/2 | c | Confectioners sugar |
| 1 | pk | Vanilla sugar |
INSTRUCTIONS
FILLING The following recipe can be found in volume one of "The Heimishe Cook Book", put out by the ladies auxiliary of the Nitra Yeshiva, Mt. Kisco, NY. Many of the recipes in this cookbook are "old world". I believe there are volumes 2 and 3 also. Dissolve yeast in warm water. Set aside. Sift flour into bowl. Put in rest of ingredients. Add dissolved yeast. Knead until smooth. Allow to rise in greased bowl until double in bulk. Divide dough into 3 equal parts. Roll out each part on a floured board to approximately 1/4 inch thickness. Brush dough with oil. Filling: Mix all ingredients. Spread over dough. Roll up dough jellyroll fashion. Bake at 350 degrees for 45 minutes to 1 hour. Yields: 3 rolls In order for me to roll this dough out to the desired thickness, I use a marble rolling pin. It is heavy than the standard rolling pin. Posted to JEWISH-FOOD digest V97 #331 by Bella Parnes <bparnes@aabgu.org> on Dec 22, 1997
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