Gigi's Hungarian Almond Roll Recipe

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Servings: 1

Ingredients

Directions

  1. In a bowl, sprinkle yeast over 6 Tbsp. hot (about 110 degrees) water; let stand till soft, about 5 min. Add in sugar, 1 egg yolk, 6 Tbsp. butter (cut into small pcs), and 1 1/2 c. flour; stir till proportionately moistened.
  2. To knead with a dough hook, beat at medium speed till dough pulls cleanly from bowl, about 5 min. To knead by hand, scrape dough onto a lightly floured board and knead till smooth, about 10 min, 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 hot place till it's puffy sufficient to hold an impression when pressed with a finger (dough will not double in volume), about 1 hour.
  4. With dough hook or possibly 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 possibly clean, smooth-textured dish towel. Pat dough flat; with a floured rolling pin, roll into a 14- to 15-inch square.
  5. Spread or possibly proportionately 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. Healthy pinch ends to seal, then fold under. Cover loosely with plastic wrap and let stand in a hot place till dough is slightly puffy, about 45 min.
  6. In a small bowl, mix remaining egg yolk with lowfat milk. Brush loaf with yolk mix; throw away any remaining.
  7. Bake loaf on the center rack in a 325 degree regular or possibly convection oven till rich golden, about 45 min. Transfer to a rack and let cold at least 1 hour. Serve at room temperature. Cut crosswise into 1/4-inch-thick slices.
  8. Almond Filling: In a food processor, whirl almonds to fine meal. In a 10- to 12-inch nonstick frying pan, combine almonds, raisins, sugar, lowfat milk, and grated lemon peel. Stir over high heat till mix is thick sufficient to hold a clean trail for a few seconds when you draw a spoon across pan bottom. Stir in vanilla. Let cold at least 30 min.
  9. This recipe yields one 2-lb. loaf.
  10. Comments: 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.
  11. Yield: 1 loaf

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