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Wickelkranz (Nussbrot) Recipe

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This recipe for Wickelkranz (Nussbrot), by , is from The Lackner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Martha Siegmund

Category:
Category:

Ingredients:  
Ingredients:  
DOUGH:
4 egg yolks
lb. lightly salted butter
3 cups flour
3 Tbs. sugar
cup milk
1 pkge. dry yeast

FILLING:
4 egg whites
cup confectioners sugar
cup granulated sugar
1 tsp. cinnamon
1 cup chopped walnuts
Some raisins (optional)

Directions:
Directions:
DOUGH:
Heat milk with butter and sugar. Set aside and cool to lukewarm. ( First take a little of the milk to dissolve the yeast in). Mix together flour, milk mixture, dissolved yeast mixture, and beat until dough loosens from bowl.

Lightly oil a Tupperware bowl and put dough into it, close it tightly and put in refrigerator overnight to chill.

FILLING:
Beat egg whites till firm, add powdered sugar and continue beating till stiff peaks form.

Butter and flour a tube pan. Roll out dough. Spread with
egg white mixture; add the chopped or ground walnuts and sprinkle on some raisins which have been soaked in rum; then top this with the cinnamon/sugar mixture. Roll up jelly roll fashion and place in tube pan to rise.

Dough should rise 2 hours before baking.

Bake at 350 for 50to 60 min.




Number Of Servings:
Number Of Servings:
12 to 14

 

 

 

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