Nut Roll And Poppyseed Roll Recipe

Name: Nut Roll And Poppyseed Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. evaporated milk; 1 c. water; 1/4 c. sugar; dash of salt; 2 egg yolks, beaten; 2 egg whites, beaten; 1/2 c. oil, butter or margarine; 6 1/2 c. flour, sifted; 1 pkg. dry yeast; 3 Tbsp. warm water; Nut Filling

Servings: persons

1/2 c. evaporated milk
1 c. water
1/4 c. sugar
dash of salt
2 egg yolks, beaten
2 egg whites, beaten
1/2 c. oil, butter or margarine
6 1/2 c. flour, sifted
1 pkg. dry yeast
3 Tbsp. warm water
Nut Filling

1
Have milk lukewarm.
2
Mix yeast with 3 tablespoons warm water and add to milk.
3
To this, add sugar, salt, oil, then the egg yolks and egg whites.
4
Add the flour a little at a time.
5
Let rise in a warm place, covered, about 2 hours.
6
Then take 1 ball of dough at a time and roll out 1/2-inch thick on a floured board, being careful not to use a rolling pin very much, just stretch as much as possible with the hands.
7
Spread with nuts or other fillings such as poppyseed, prune or apricot filling.
8
Roll up like jelly roll and place on greased pan.
9
Cover and let rise for 15 minutes. Brush with milk and bake in 400u00b0 oven for 25 to 30 minutes.

1854

kcal

Calories

Fat

314

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. evaporated milk, 1 c. water, 1/4 c. sugar, dash of salt, and more.

Yes, Nut Roll And Poppyseed Roll falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nut Roll And Poppyseed Roll

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