Ingredients: |
Ingredients: 4 cups flour
1 cup sugar, divided
1 tsp. salt
1 cup cold butter, cut in small pieces
1 envelope active dry yeast
1/4 cup warm water (105-115º)
4 eggs, divided
1/2 cup milk
1 tsp. vanilla
1 cup ground walnuts
1/4 cup finely chopped walnuts
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Directions: |
Directions:In medium bowl, stir together flour, 1/4 cup sugar, and salt. With pastry cutter, cut in butter until resembles fine crumbs; set aside. Dissolve yeast in water. Meanwhile, in small bowl, beat 2 eggs about 5 minutes or until very thick and pale. Beat in milk and yeast mixture. With fork, stir egg-yeast mixture into flour mixture just until soft dough forms. Place in well greased bowl, turn so top is greased as well; cover tightly and refrigerate 8 hours or overnight. Punch down dough; divide in half. Cover and refrigerate one half. Turn remaining half onto lightly floured surface. Using floured rolling pin, roll dough to 30x4 inch rectangle. In small bowl, lightly beat one egg, 1/2 cup sugar, and the vanilla. Stir in ground walnuts. Spread 1/2 of the filling in one inch wide strip down center of dough to within one inch of ends. Lightly beat remaining egg; lightly brush some on dough AROUND filling. Fold both sides of dough up over filling, overlapping sides. Lightly press seam to seal. Place pastry seam side down on greased baking sheet, forming pretzel shape. Brush lightly with egg. Sprinkle with 2 tablespoons each sugar and chopped walnuts. Cover, let rise in warm, draft free place 45 minutes. Meanwhile, repeat with remaining dough. Bake in middle of preheated 375º oven 20-25 minutes. Remove to rack to cool. Tastes best if eaten within a couple days. |
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