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Rich Cocoa Yeast Roll

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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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