Poteca nut roll
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Poteca nut roll
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Last updated 6/12/2012 1:18:59 AM. Recipe ID 50110. Report a problem with this recipe.
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      Title: Poteca nut roll
 Categories: Breads
      Yield: 1 Servings
      1 pk Active dry yeast
    1/4 c  Warm water (110 to 115F)
    3/4 c  Warm milk  (110 to 115F)
    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
    1/2 c  Confectioner's sugar
  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 350F
  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

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Recipe ID 50110 (Apr 03, 2005)

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