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Full Online Book HomeLearning KitchenPastries - Nut Rolls Bread Machine Directions
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Pastries - Nut Rolls Bread Machine Directions Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1859

Click below to download : Pastries - Nut Rolls Bread Machine Directions (Format : PDF)

Pastries - Nut Rolls Bread Machine Directions

In a 4-cup glass measure or bowl, heat the milk in the microwave until lukewarm (blood temperature to 115 °F). Whisk in the sugar and egg yolks. Sprinkle the yeast over the mixture and allow to stand several minutes to soften. Stir in the yeast. Add the flour and stir until smooth. Cover the bowl with plastic wrap and set in a warm place for 1 hour. This is your sponge.

Cut the stick of butter into cubes and set aside to soften. Place the sponge, after the 1 hour into the insert of the bread machine. Add the flour, salt, sugar, gluten and toss in the butter. Use the dough setting.

When the dough is ready, gently press the center of the dough to "punch" and fold the outside edges back in on themselves, round into a ball again, and rest while you make the filling.


Walnut Filling:
1 pound walnuts, chopped fine, but not powdery
3/4 cup sugar
1 teaspoon vanilla
1/4 cup milk
2 egg whites (original recipe states 3, but 2 works fine!!)


Mix the nuts with the sugar in a medium bowl. You want the nuts in small pieces, leave a bit in slightly larger pieces for the crunch in the finished nut roll. Add the vanilla, milk, and egg whites. The filling should be soft, not runny, but easily spread. You may want to have a few more nuts on hand -- sometimes you need more, but then again, sometimes you have some left over.

Divide the dough in 2 pieces for 2 very large logs but, for beginners, 3 or 4 equal pieces is easier. Roll the dough 10 inches high by 12 inches wide for the smaller logs or 12 inches high by 18 inches wide for the larger logs. This isn't etched in stone, if you think that the dough is too thin, don't worry about the dimintions, but you do want it a little wider than tall.

Spread filling evenly in the center, making sure to leave a rim around all four of the edges. Fold the edge of the top over the filling, then the two sides edges over the filling. Roll evenly, starting at the top like a jelly roll. You might have to stop and straighten the sides so they stay folded over. Be patient and neatly roll it. Your rolling will determine the look of the finished log. Be sure to moisten the final flap at the bottom and then roll and pinch the edge to seal.

Place the log, seam down, onto a parchment covered sheet pan. Brush with milk or egg wash (1 egg beaten with a little milk). Repeat with the rest of the dough. You may want to divide up the filling by "eye" in the beginning so you don't run out. You don't want to spread it too thick, about 1/4-inch.

Cover the logs loosely with plastic wrap and set aside for 30 minutes. Preheat the oven to 350 °F.

Uncover the logs and use a sharp knife to make three slashes on the diagonal, just through the top layer of dough, exposing the filling. This will allow steam to escape (although it does sometimes split at the bottom anyway) and you can see the filling and tell the logs from others with other fillings. Okay, it looks really nice too. I give the smaller logs 3 slashes and the large ones 5 slashes.

Place in the oven. Bake until golden brown. Now, if you don't bake it long enough, the filling and the dough inside will be mushy. The "fullproof" method I came up with is to stick it through the slash opening with a probe thermometer (the kind you use on your Turkey, etc.). Even if it looks done, and is evenly golden, don't take it out until the probe reads 210 °F. This way, the dough will be done and you won't worry about it being mushy. It does become nicely golden, but the crust is very soft and tender. If it seems to be getting extremely dark, then lower the oven to 325 °F.

Cool on the sheet pan and, when completely cool, you can wrap securely in plastic wrap. These freeze very well.


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