Poteca Nut Roll Recipe

Poteca Nut Roll Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
1 package: Active dry yeast,
1/4 cup: Warm water, 110 to 115 F
3/4 cup: Warm milk, 110 to 115 F
1/4 cup: Sugar,
1 tsp: Salt,
1: Egg, lighlty beaaten
1/4 cup: Shortening,
3 1/2 cup: All-purpose flour,

FILLING
1/2 cup: Butter,
1 cup: Brown sugar, apcked
2: Eggs, lightly beaten
1 tsp: Vanilla extract,
1 tsp: Lemon extract, optional
4 cup: Walnuts, ground or finely chopped
Milk,
1/2 cup: Confectioners sugar,

Directions:

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 350

F
for 35 minutes or until golden brown. Cool on a wire rack. If
desired, brush with a glaze of confectioners sugar and milk.

Mrs. Anthony Setta, Saegertown, PA Taste of Home, Dec/Jan/94


Source from luhu.jp