Читать книгу Beyond Delicious: The Ghost Whisperer's Cookbook - Mary Ann Winkowski - Страница 9

Bess’s Nut Roll

FILLING:

½ cup water

½ cup sugar

1 cup walnuts

Bit of vanilla or grated lemon peel

Dough:

1 cake yeast

¾ cup warm potato water

½ cup sugar

3 eggs

½ cup lard or butter

Dash of salt

4 cups flour

For the filling, boil water and sugar together, then let cool. Add walnuts and pound into a paste. Add a bit of vanilla or lemon peel, and stir until smooth.

For the dough, dissolve yeast into potato water and add a little bit of sugar. Then combine remaining sugar, eggs, lard, salt, and flour. Let dough rise about 1 hour. Roll out into a rectangle. (Hint from Bess: Roll out dough on a floured cloth, then roll up by picking up the cloth. It makes a nice tight roll that way.) Spread with walnut filling.

Let dough rise again until doubled in size. Place roll, seam down, on greased pan. Brush with egg wash. Bake at 350 degrees for 30–35 minutes.