| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Russian | Nuts, Breads | 1 | Servings |
INGREDIENTS
| 1 | Cake yeast | |
| 1 | c | Milk; warmed |
| 1 | c | Water; warmed |
| 8 | c | Flour |
| 1/4 | lb | Butter; melted |
| 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 3 | Egg; slightly beaten | |
| 1 | lb | Nuts; ground |
| 1 | c | Sugar |
| 1 | c | Milk |
| 1 | Stick butter |
INSTRUCTIONS
DOUGH FILLING Add yeast to milk and water. Mix with 3 cups of the flour. Let stand 1/2 hour. Add the remainder of the flour, eggs, sugar, butter, and salt. Knead until elastic. Let rise 2 hours until doubled in bulk. Heat the ingredients for the filling together, blend well and let cool. When dough is through rising, divide into 5 or 6 equal parts. Let rest 15 minutes on floured board. Roll out in long pieces, as if for jelly roll. Fill with the filling and roll up, Put on greased cookie sheets, seam side down (2-3 per pan); tuck ends under to seal. Let rise again, about 25 minutes. Bake at 350 F for 25 minutes or until golden brown. NOTES : Nuts should be very finely ground. My mother used to use a meat grinder to grind them. I use a food processor. Posted to MC-Recipe Digest V1 #962 by shade <liveoak@polaris.net> on Dec 22, 1997
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