One of the Christmas traditions on my mom's side of the family was the making of the nutbreads. I don't know how many batches she makes in any given year, but she usually wraps them up and hands them out as gifts. This year, I decided it was time for me to partake in this tradition.
I THINK this recipe was written, or at least adapted by my Grandmother. It's not trivial, but it makes 8 loaves, so the work goes a long way. One could serve these with dinner, as a dessert option, or for breakfast. YUM.
Ingredients
Bread
6 EGG YOLKS (SAVE EGG WHITES FOR NUT FILLING)
1 WHOLE EGG
1 CUP (2 STICKS) MELTED UNSALTED BUTTER
1 TABLESPOON MELTED SHORTENING
8 OZ. SOUR CREAM
3 PKG. DRY YEAST
1 CUP WARM MILK
1 CUP SUGAR
1 TEASPOON BAKING POWDER
6 TO 8 CUPS FLOUR
0.5 tsp salt
Filling
2 LB. GROUND WALNUTS
6 EGG WHITES
1/4 CUP HONEY
1 CUP SUGAR
1 CUP (2 STICKS) MELTED BUTTER
2 TEASPOON VANILLA
2 TEASPOON CINNAMON
0.25 teaspoon salt
Instructions
1. Soften the yeast in the cup of warm milk. Mix in cup of sugar
2. Wisk together flour, baking powder, and salt
3. Beat eggs
4. Mix sour cream, melted butter, and shortening into eggs
5. Mix yeast mixture into egg mixture
6. Slowly encorporate dry ingredients into wet ingredients
7. Allow dough to rise until doubled for about 1 hour
8. Preheat oven to 350
9. Grind nuts in food processor
10. Mix filling ingredients in order listed
11. Punch down dough
12. divide dough into 8 portions
13. Roll out each portion dough into 10 in. x 10 in. square
14. Spread one eight filling over portion of dough
15. Roll up like a jelly rolld
16. Place rolls close together (not touching) on a greased baking sheet
17. Poke holes in top of rolls with fork
18. Bake 30 minutes at 350
2 comments:
I am impressed by your BEAUTIFUL nut roll. I am proud of you. Yours did not crack like mine. Next year make some early, freeze them and mail a couple to me!
I tried this recipe at Christmas, and my friends and family were impressed with my skills. Thanks for a great new holiday tradition.
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