Russian Nut Buns (quick Version) Recipe
Yield: 1 loafRecipe by luhu.jp
Ingredients:
SERVINGS: 1 1/2 DOZEN ROLLS,
SOURCE: MOM-ES OLD MAGAZINE
Sunset Magazine, December
-1961: ,
FROM: SALLIE KREBS
2 cup: Sliced or coarsely chopped,
1/3 cup: Raisins,
-almonds,
1 package: Hot roll mix, (about 14 oz
1/2 can: , (15 oz size) sweetened
-size) or sweet yeast,
-condensed milk,
Dough for 1 bread loaf,
1/4 cup: Butter,
2 T: Soft butter, or 3 Tbsp
2 T: Milk,
ICING
1 cup: Sifted powdered sugar,
1/4 t: Almond extract,
4 t: Lemon juice, about
Directions:
Combine in a saucepan chopped almonds, sweetened condensed milk,
butter, and milk. Bring to a boil, stirring. Reduce heat and simmer,
stirring, until mixture has a glaze-like appearance, about 5 minutes.
Remove from heat, add raisins; let cool. Make up hot roll mix as
directed on package (or prepare your own sweet yeast dough). After it
has risen, punch down; on lightly floured board, roll dough into a
rectangle about 15 by 20 inches. Spread evenly with butter, then with
filling. Roll up, starting with 20-inch side. Cut into 18 slices.
Place on well greased pan, 9 by 13 inches. Cover and let rise in a
warm place until about doubled. Bake at 375-F for 20 to 25 minutes or
until brown. Turn onto another baking sheet, then turn topside up on
a wire rack to cool. While warm, drizzle with icing. To make as a
single loaf, shape the dough into a 9 by 12 inch rectangle, spread
sith filling, roll up, and place in 5 by 9 inch loaf pan. Let rise.
Bake at 350-F for 45 minutes or until browned. Turn out of pan and
cool on wire rack. Glaze with icing before it cools. Icing: Blend
powdered sugar, lemon juice and almond extract until smooth.
Submitted By SALLIE KREBS On 12-04-94
Source from luhu.jp
butter, and milk. Bring to a boil, stirring. Reduce heat and simmer,
stirring, until mixture has a glaze-like appearance, about 5 minutes.
Remove from heat, add raisins; let cool. Make up hot roll mix as
directed on package (or prepare your own sweet yeast dough). After it
has risen, punch down; on lightly floured board, roll dough into a
rectangle about 15 by 20 inches. Spread evenly with butter, then with
filling. Roll up, starting with 20-inch side. Cut into 18 slices.
Place on well greased pan, 9 by 13 inches. Cover and let rise in a
warm place until about doubled. Bake at 375-F for 20 to 25 minutes or
until brown. Turn onto another baking sheet, then turn topside up on
a wire rack to cool. While warm, drizzle with icing. To make as a
single loaf, shape the dough into a 9 by 12 inch rectangle, spread
sith filling, roll up, and place in 5 by 9 inch loaf pan. Let rise.
Bake at 350-F for 45 minutes or until browned. Turn out of pan and
cool on wire rack. Glaze with icing before it cools. Icing: Blend
powdered sugar, lemon juice and almond extract until smooth.
Submitted By SALLIE KREBS On 12-04-94
Source from luhu.jp