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Full Online Book HomeLearning KitchenBread - Sweet Bread Nut Rolls By Chefshell
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Bread - Sweet Bread Nut Rolls By Chefshell Post by :kemal Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1380

Click below to download : Bread - Sweet Bread Nut Rolls By Chefshell (Format : PDF)

Bread - Sweet Bread Nut Rolls By Chefshell

SPONGE:
1 cup milk
2 teaspoons sugar
2 egg yolks
1 package active dry yeast (2-1/4 teaspoons)
1/4 cup bread flour

BREAD:
3 cups bread flour
1 tablespoon vital wheat gluten (not absolutely necessary, the glutenfrom the bread flour is fine)
1/4 cup sugar
1 stick butter, cut into small pieces and room temperature
1 teaspoon salt

In a 4-cup glass measure or bowl, heat the milk in the microwave untillukewarm (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 for1-1/2 to 2 hours.

Although this can be done for as short of a time as 30 minutes,the full time develops flavor.

This is your sponge.

In the mixing bowl, stir together the bread flour, gluten (if you areusing, once again it is not vital to the successful completion of therecipe, but it does lighten the dough somewhat), sugar, and salt.

Stir for 30 seconds to combine. Stir in the butter and toss around alittle.

Do not cut the butter into the flour, just toss it.

Add the sponge to the dry ingredients and mix to form a soft dough, but with body.

If using the mixer, use the dough hook. Use your judgement -- if it isvery stiff, add a few drops of warm water; if it is very sticky,a pinch of flour at a time.

Mix on medium high until the dough is developed, elastic, and very smooth.

When you pinch off a piece, it will stretch slowly without breaking.

This will happen only when it is fully developed. If doing by hand, knead on a strong surface untildeveloped, add small pinches of flour as needed.

Be patient, it will take 7 to 15 minutes.

Round and pat the dough so it has a smooth surface, place in a largesprayed bowl, and cover tightly with plastic wrap.

Place in a warm draft free place and let rise 1 to 1-1/2 hours. It should double in size.

Gently press the center of the dough to "punch" and fold the outsideedges back in on themselves, round into a ball again, and rest while youmake the filling.

Walnut Filling:
1 pound walnuts, chopped fine, but not powdery
3/4 cup sugar
1 teaspoon vanilla
1/4 cup milk
3 egg whites

Mix the nuts with the sugar in a medium bowl.

You want the nuts in small pieces, but I like to leave a bit in slightlylarger 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, butthen 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 dough10 inches high by 12 inches wide for the smaller logs or 12 incheshigh by 18 inches wide for the larger logs.

Spread filling evenly in the center, making sure to leave a rim aroundall four of the edges.

Fold the top over thefilling, then the two sides 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 pinchthe edge to seal.

Place the log, seam down, onto a parchment covered sheet pan. I have1/2 sheet pans (12 by 18 inches), and I put two small logs per sheetpan at an angle for even baking, brushing 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 slash on the diagonal,just through the top layer of dough, exposing the filling.

This will allow steam to escape (although it does sometimes split atthe bottom anyway) and you can see the filling and tell the logsfrom others with other fillings.

Okay, it looks really nice too. I give the smaller logs 3 slashes andthe 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 insidewill be mushy. The "fullproof" method I came up with is to stick itthrough the slash opening with a probe thermometer (the kind you use onyour Turkey, etc.).

Even if it looks done, and is evenly golden, DON'Ttake 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.
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