Ingredients: |
Ingredients: Bread
1 c butter, cubed and softened
1/2 c milk
3 egg yolks, beaten
2 pkg (1/4 oz each) yeast
1/4 c warm water (110-115º)
2 1/2 c flour
1 T sugar
Filling
2 c ground nuts (walnut, almond)
1/4 c milk (I used maple syrup)
3 T sugar
1 C sugar
1 T cinnamon
3 egg whites
Confectioner's sugar for dusting
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Directions: |
Directions:In small saucepan, melt butter with milk; cool. Stir in egg yolks until blended. In small bowl, dissolve yeast in warm water and 1 T sugar. In large bowl, add the butter and yeast mixtures to flour. Beat at medium speed for 3 minutes - the dough will be sticky. Cover and refrigerate overnight.
Next Day: In small saucepan over medium heat, combine the walnuts, milk, 3 T sugar and cinnamon. Cook and stir til mixture forms a paste. In small bowl, beat egg whites until soft peaks form. Gradually beat in the remaining cup of sugar 1 T at a time until stiff peaks form. Fold into cooled walnut mixture.
Cut the dough in half; on a floured surface, roll one portion of the dough into a 20 inch square. Spread with half the filling. Roll up tightly jelly roll style. Place seam side down in a greased 10 " tube pan. Repeat with second portion of dough; place seam side down on top of first roll. The layered rolls will bake as one loaf. Bake at 350º for 60 - 75 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle w confectioner's sugar. |
This recipe for Fawn's Poteca Bread is from