nana's yeast dough (kuchen)
No Image
Nana's recipe for Nut Roll, we called it "kuchen"
►
yield
3 large rolls
prep time
1 Hr 30 Min
cook time
30 Min
method
Bake
Ingredients For nana's yeast dough (kuchen)
- YEAST DOUGH
-
4 cflour, sifted
-
3/4 tspbaking soda
-
1/2 tspsalt
-
2 pkgactive dry yeast
-
2 stickoleo (margarine)
-
5egg yolks, reserve whites for filling
-
1 csour cream
- NUT FILLING
-
1/2 coleo (margerine)
-
1/2 cevaporated milk
-
1 csugar
-
1/2 choney
-
1 lbground walnuts
-
5egg whites (optional - reserved from dough)
- MISC - FOR ASSEMBLY
-
powdered sugar
-
melted crisco
How To Make nana's yeast dough (kuchen)
-
1Yeast Dough: Combine flour, soda, salt and yeast in bowl. Cut in oleo. Stir in egg yolks and softened sour cream. Turn out on floured board and knead into dough. Refrigerate dough overnight in a covered bowl.
-
2Next Day - Prepare Filling: Melt oleo, add in remaining filling ingredients. Egg whites and additional milk are optional.
-
3Assemble Nut Roll: Grease Jelly Roll pans (3) Cut dough into 3 pieces. Roll each dough piece out flat on a powdered sugared cloth ~ 18". Spread melted Crisco on dough. Top dough with 1/3 nut filling mixture.
-
4Roll up lengthwise and seal ends and seam with the melted Crisco. Place roll on greased pan, seam side down. Let raise in a warm place (covered) for 30 minutes.
-
5Bake at 375 degrees for 30 minutes....check crust after 20 minutes. Freeze after baking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Nana's Yeast Dough (Kuchen):
ADVERTISEMENT
ADVERTISEMENT