Hungarian Nut Rolls Recipe

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm 2% milk (110° to 115°)
• 1/4 cup plus 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 cup butter, softened
• 1 cup (8 ounces) sour cream
• 3 eggs, lightly beaten
• 6 to 6-1/2 cups all-purpose flour
• FILLING:
• 1-1/4 cups sugar
• 1/2 cup butter, cubed
• 1 egg
• 1/2 teaspoon ground cinnamon
• 4-1/2 cups ground walnuts
• 1 large apple, peeled and grated
• ICING:
• 2 cups confectioners' sugar
• 2 to 3 tablespoons 2% milk

Directions

• In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely.
• Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves. Yield: 4 loaves (12 slices each).

Hungarian Nut Rolls published in Country Woman December/January 2009, p23