Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPastries - Nut Rolls - Kolache Deluxe (nut Roll)
Famous Authors (View All Authors)
Pastries - Nut Rolls -  Kolache Deluxe (nut Roll) Post by :twain Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1338

Click below to download : Pastries - Nut Rolls - Kolache Deluxe (nut Roll) (Format : PDF)

Pastries - Nut Rolls - Kolache Deluxe (nut Roll)

6 cups flour
1 teaspoon salt
1/3 cup sugar
2 packages active dry yeast
grated rind of 1 lemon
1/2 cup warm milk
1 cup butter
6 egg yolks
1 cup sour cream

Nut Filling:
2 pounds ground walnuts (8 cups)
1 1/2 cups brown or white sugar
6 egg whites -- beaten just stiff
2 teaspoons vanilla or grated lemon rind
melted butter and warm milk

Poppyseed Filling:
1 pound ground poppyseed (4 cups)
1 pound can applesauce
1 1/2 cups sugar or to taste
2 tablespoons melted butter
2 teaspoons grated lemon rind or vanilla extract


For dough - Dissolve yeast in warm milk with 1 tbsp. of the sugar and set aside to bubble. Sift together flour and remaining sugar into a large mixing bowl; cut in butter as for pie crust. Blend together in another bowl, sour cream, lemon rind and egg yolks. Make a well in flour mixture and add yeast mixture and sour cream-egg yolks mixture. Mix with hands to form a ball of dough.

Divide dough into 5 or 6 parts equally. Roll out on a floured surface to a 14x14-inch rectangle. Spread with desired filling, leaving a 1-inch margin at sides of dough, but leave a 2-inch margin at top or final roll finish. Moisten edges with water; roll up tightly and seal seam. Tuck in ends. Place on lightly greased baking sheet, seam-side down. Using a long wooden pick, prick all over roll deeply all the way through. Cover and let rise until doubled in bulk.

Preheat oven to 325 F. and bake for 35 to 40 minutes or nicely browned. Brush with butter upon removing from oven. Cool before removing from pans.

For Fillings - Nut: Mix together nuts, sugar and flavorings. Fold in stiffly beaten egg whites. If mixture is too dry, gradually add enough warm milk for easy spreading consistency. This is enough filling for 6 to 8 kolaches (nut rolls), depending on size of rolled out dough.

Poppyseed - Combine all ingredients and mix thoroughly. Allow mixture to stand several hours or overnight to thicken and blend flavors. This is enough filling for 7 to 8 average size kolaches (nut rolls).

If you like this book please share to your friends :
NEXT BOOKS

Pastries - Nut Rolls Bread Machine Directions Pastries - Nut Rolls Bread Machine Directions

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
PREVIOUS BOOKS

Pastries - Puff Pastry Napoleons Pastries - Puff Pastry Napoleons

Pastries - Puff Pastry Napoleons
Quick Puff Pastry:2 Cups Flour 1 1/2 Sticks cold Butter Plus 2 Tablespoons 1/2 Teaspoon Salt 1/2 Cup Ice Water Custard: 1 1/2 Cups Milk 4 Egg Yolks 1/2 Cup Heavy Cream 1/2 Cup Sugar 2 Teaspoons Vanilla Garnish:Sweet Melted Chocolate Powdered Sugar Pastry: Sift together flour and salt. Add cold butter. Blend until mixture resembles meal. Add ice water and form into ball. Dust with flour, wrap in paper and chill 1 hour. Roll dough into 12 x 6" rectangle, dust lightly with flour. Fold top third over center and bottom third over top making
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT