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Sweet roll for drop-ins. (Food Guide).

* In December, the doorbell rings often--a little refreshment on hand to offer guests is in order. My friend Gigi showed me how to make this lovely spiraled nut roll, from a recipe her mother brought from Hungary. Chilled airtight, it stays fresh up to a week and makes a delectable alternative to cookies.

Gigi's Hungarian Almond Roll
PREP AND COOK TIME: 2 3/4 hours, plus at least 1 hour to cool

MAKES: One 2-pound loaf

1 package active dry yeast

1/4 cup sugar

2 large egg yolks

About 6 tablespoons butter or margarine

About 1 1/2 cups all-purpose flour

Almond Filling (recipe follows)

1 tablespoon milk or water


1. In a bowl, sprinkle yeast over 6 tablespoons warm (about 110 [degrees]) water; let stand until soft, about 5 minutes. Add sugar, 1 egg yolk, 6 tablespoons butter (cut into small pieces), and 1 1/2 cups flour; stir until evenly moistened.

2. To knead with a dough hook, beat at medium speed until dough pulls cleanly from bowl, about 5 minutes. To knead by band, scrape dough onto a lightly floured board and knead until smooth, about 10 minutes, adding flour (as little as possible) if necessary to prevent sticking; return to bowl.

3. Cover dough with plastic wrap and let rise in a warm place until it's puffy enough to hold an impression when pressed with a finger (dough won't double in volume), about 1 hour.

4. With dough hook or your hands, punch air out of dough; lift dough from bowl and shape into a smooth ball. Set on the center of a floured pastry cloth or clean, smooth-textured dish towel. Pat dough flat; with a floured rolling pin, roll into a 14- to 15-inch square. Spread or evenly dot Almond Filling over dough to within 1 inch of edges. Lift cloth from one side to roll dough into a compact loaf. Gently lift loaf and lay seam down on a buttered 12- by 17-inch baking sheet. Pinch ends to seal, then fold under. Cover loosely with plastic wrap and let stand in a warm place until dough is slightly puffy, about 45 minutes.

5. In a small bowl, mix remaining egg yolk with milk. Brush loaf with yolk mixture; discard any remaining.

6. Bake loaf on the center rack in a 325 [degrees] regular or convection oven until rich golden brown, about 45 minutes. Transfer to a rack and let cool at least 1 hour. Serve at room temperature. Cut crosswise into 1/4-inch-thick slices.

Per ounce: 109 cal., 41% (45 cal.) from fat; 2 g protein; 5 g fat (1.9 g sat.); 15 g carbo (0.9 g fiber); 28 mg sodium; 20 mg chol.

Almond Filling. In a food processor, whirl 1 cup unblanched almonds to fine meal. In a 10- to 12-inch nonstick frying pan, combine almonds, 3/4 cup raisins, 3/4 cup sugar, 3/4 cup milk, and 1 teaspoon grated lemon peel. Stir over high heat until mixture is thick enough to hold a clean trail for a few seconds when you draw a spoon across pan bottom. Stir in 1/2 teaspoon vanilla. Let cool at least 30 minutes.
COPYRIGHT 2001 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2001 Gale, Cengage Learning. All rights reserved.

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Publication:Sunset
Article Type:Brief Article
Geographic Code:1USA
Date:Dec 1, 2001
Words:533
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