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Ingredients
- 1 x Cake yeast
- 1 c. Lowfat milk, warmed
- 1 c. Water, warmed
- 8 c. Flour
- 1/4 lb Butter, melted
- 1/2 c. Sugar
- 1/2 tsp Salt
- 3 x Egg, slightly beaten
- 1 lb Nuts, grnd
- 1 c. Sugar
- 1 c. Lowfat milk
- 1 stk butter
Directions
- Add in yeast to lowfat milk and water. Mix with 3 c. of the flour. Let stand 1/2 hour. Add in the remainder of the flour, Large eggs, sugar, butter, and salt. Knead till elastic. Let rise 2 hrs till doubled in bulk.
- Heat the ingredients for the filling together, blend well and let cold.
- When dough is through rising, divide into 5 or possibly 6 equal parts. Let rest 15 min on floured board. Roll out in long pcs, as if for jelly roll.
- Fill with the filling and roll up, Put on greased cookie sheets, seam side down (2-3 per pan); tuck ends under to seal. Let rise again, about 25 min. Bake at 350 F for 25 min or possibly till golden.
- NOTES : Nuts should be very finely grnd. My mother used to use a meat grinder to grind them. I use a food processor.
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