Time 3h50m Yield 4 loaves, 32-40 serving(s) Number Of Ingredients 15 Steps:
Stir yeast into water. Mix butter, milk, sugar, and salt. Add egg yolks, yeast mixture and 2 cup flour. Mix thoroughly. Add remaining flour and turn dough out on a floured surface. Knead until smooth, elastic and does not stick to surface. Place in greased bowl and let rise 1 hour. Grease your baking pan. Filling: mix milk, salt, margarine and sugar. Heat slightly until margarine melts and sugar is dissolved. Add nuts then to stretch mixture you can fold in beaten egg whites. After it has risen, divide into 4 equal parts. Do not knead. Roll each piece to about 1/8 inch thick. Spread with cooled filling. Roll jelly-roll style and place seam down in a greased pan. Let rise for 1 hour. Preheat oven to 350°F. Bake 40 - 45 minutes.
Time 4h40m Yield 12 Number Of Ingredients 15 Steps:
Combine warm water and yeast together in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Stir 3/4 cup lukewarm milk, white sugar, shortening, 1 egg, and salt into yeast mixture. Mix flour into yeast mixture until a soft, easy to handle dough forms. Turn dough out onto a lightly floured surface and let stand for 10 minutes. Knead dough until smooth and elastic, about 8 minutes. Form dough into a ball. Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a damp towel and let rise in a warm place until doubled in volume, or until a hole remains when your finger is pressed deeply into the dough, about 2 hours. Punch down dough and turn onto a lightly floured surface. Shape into ball and let dough rest for 15 minutes. Beat brown sugar, butter, and 1 egg together in a bowl until creamy. Add 1/4 cup milk, vanilla extract, and lemon extract; stir until smooth. Stir walnuts into the filling mixture until walnuts are completely incorporated. Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over the top of the dough, spreading to the edges. Roll the rectangle up along the long edge like a jelly roll and pinch edges to seal. Coil the roll into a snail-shape. Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when the dough is gently pressed, about 1 hour. Preheat oven to 325 degrees F (165 degrees C). Bake in the preheated oven until the top is golden brown, 40 to 45 minutes.
Time 3h Yield 30 Number Of Ingredients 13 Steps:
In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes. In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
Time 1h5m Yield 1 coffee cake. Number Of Ingredients 18 Steps:
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, egg, shortening, and 1-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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., Punch down. Turn onto a lightly floured surface; roll into a 30x20-in. rectangle. In a bowl , combine the butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Stir in enough milk to achieve spreading consistency. Spread over rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour., Bake at 350° until golden brown, about 35 minutes. Remove from pan to a wire rack to cool. If desired, combine confectioners’ sugar and enough milk to make a thin glaze; brush over roll.
