HUNGARIAN NUT ROLL
The Kalács-Hungarian Nut Roll brings back many memories of childhood Christmas. this is often my Hungarian aunt's recipe, and yuletide wouldn't be an equivalent without her. This recipe makes four rolls, so you'll gift it to anyone you care about.
INGREDIENTS
For the dough:
1/2 cup milk *
2 packages of 4 1/2 teaspoons of yeast
1/2 teaspoon plus 5 tablespoons sugar
4 cups sifted flour, plus more for work surfaces
1 cup 2 sticks unsalted butter *, at temperature , plus more to grease the pan
seasoning from 1 lemon
5 large egg yolks at temperature
1/4 cup soured cream * temperature
For filling:
1 1/2 pounds finely ground walnuts
1 cup sugar
2/3 cup chopped raisins
2 tbsp. brandy or other liqueur, or fruit juice is ok
1/3 cup hot milk *
1 large albumen , beaten, to hide the sides
1 whole egg, beaten, to scrub the eggs
INSTRUCTIONS
1.To make the dough, heat the milk during a saucepan until it's lukewarm. Pour the milk into the blender bowl. Add yeast and 1/2 teaspoon of sugar and let it get very foamy, about 10 minutes. Add butter and egg yolks one by one until smooth. Enter the remaining 5 tablespoons sugar, lemon peel and soured cream , beat until blended.
2.you'll make the entire dough by hand by mixing the ingredients with a wooden spoon, then working the dough with clean hands. it is a good heat workout. If you are doing this by hand, knead until the dough is smooth and not sticks to your hands. Then follow subsequent instructions.
3.Slowly add flour one cup at a time. Stir on medium-low speed, stop the machine to scrape the edges of the bowl and add the flour. Slowly add the remaining flour and blend until well blended. Stop the machine while adding each cup of flour to scrape the edges of the bowl and add the flour. Stir at low speed until the mixture is combined. The dough should be soft and chewy. If it's still a touch sticky, add 1 tablespoon of flour at a time.
4.Remove the dough from the blender and form the dough into balls. Place during a bowl greased with oil (when I put the dough into the bowl, I roll the dough round the bottom of the bowl then turn it over in order that all the dough is roofed during a thin layer of oil).
5.Cover with wrapping and permit to expand at temperature until it's doubled in size (about 1-1 1/2 hours).
6.To make the filling: during a small bowl, mix nuts, sugar, raisins, brandy and milk until well combined and every one ingredients are combined; forgot .
Install rollers:
7.Line two pans with parchment paper (or silicone cake mat).
8.Divide the dough into 4 balls. On a lightly dusted (clean) surface (only flour if necessary to stop the dough from sticking), roll the primary ball into a 9 by 13 inch rectangle. Cover the remainder of the dough with a towel as you roll it, otherwise it'll dry out.
9.Roll one-eighth of the filling to ½ inch from the sides . Roll it with the longer side ahead of you and secure the hem with a touch albumen to hide the dough. Place the log seal face down on the prepared baking sheet, 2 rolls per sheet. Cover it loosely with wrapping .
10.Repeat with remaining dough. Cover and let rise for 45 minutes. you'll make 2 very large rolls or 4 small rolls if you divide the dough into 4 equal portions.
11.Spread the beaten egg everywhere the bread.
12.Cook the pans one by one. Bake, about 40 to 45 minutes. Transfer to a wire rack to chill for quarter-hour . Optional: sprinkle with powdered sugar .
13.Slice and serve hot or at temperature .
