Print
Email
Add a photoServings: 1
Ingredients
- 6 c. Flour (nit a full 7) (up to 7)
- 3 Tbsp. Sugar
- 1 tsp Salt
- 3 x Large eggs (room temperature)
- 2 pkt Yeast (I use fleiscman's)
- 1 c. Lowfat sour cream
- 1/2 c. Water
- 2 stk margarine/ butter
- 1 lb Walnuts, grnd
- 3/4 c. Sugar
- 1/2 c. Lowfat milk
- 1 c. Raisins
- 1 Tbsp. Butter
- 1 tsp Lemon juice
Directions
- This is my great grandmother's recipe who came from Hungary when she was a teenager, having already been matched by her family to my greet grandfather who was Hungarian also, and had moved to America a few years before.
- Heat lowfat milk, add in sugar, walnuts and stir. Add in butter & lemon juice and combine. Remove and let cold.
- In large bowl, mix 2 c. flour, sugar, salt & yeast. On stove put lowfat sour cream, water and butter in sauce pan. Heat until very hot, do not boil (OK if butter doesn't heat all the way). Add in to dry ingredients, beat 2 min at med. speed on mixer. Add in Large eggs, and 1 c. flour, beat at high 2 min. Stir in flour to make soft dough (sticky). Knead a few times, rest 10 min. Divide into 4 pcs - take 1, cover rest. Roll into 14" X 12" rectangle. Spread each with 1/4 c. filling - do not spread to edges and be careful not to tear dough. Roll up like a jelly roll and tuck ends underneath. Put on greased sheet, cover and let rise until double ( 1 hour). Repeat with other 3 sections of dough. Brush with beaten egg. Bake 350 F for 35 min or possibly till golden.
- Often times I make extra filling so I can use more on each loaf, since I love it and 1/4 c. doesn't always do it for me. These can be frzn.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
