nana's yeast dough (kuchen)
Nana's recipe for Nut Roll, we called it "kuchen"
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prep time
1 Hr 30 Min
cook time
30 Min
method
Bake
yield
3 large rolls
Ingredients
- YEAST DOUGH
- 4 cups flour, sifted
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 packages active dry yeast
- 2 sticks oleo (margarine)
- 5 - egg yolks, reserve whites for filling
- 1 cup sour cream
- NUT FILLING
- 1/2 cup oleo (margerine)
- 1/2 cup evaporated milk
- 1 cup sugar
- 1/2 cup honey
- 1 pound ground walnuts
- 5 - egg whites (optional - reserved from dough)
- MISC - FOR ASSEMBLY
- - powdered sugar
- - melted crisco
How To Make nana's yeast dough (kuchen)
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Step 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.
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Step 2Next Day - Prepare Filling: Melt oleo, add in remaining filling ingredients. Egg whites and additional milk are optional.
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Step 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.
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Step 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.
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Step 5Bake at 375 degrees for 30 minutes....check crust after 20 minutes. Freeze after baking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Sweet Breads
Keyword:
#Rolls
Method:
Bake
Culture:
American
Ingredient:
Bread
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