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Ингредиенты
- 1 pkt active dry yeast
- 1/4 c. sugar
- 2 lrg egg yolks
- 6 Tbsp. butter or possibly margarine - (about)
- 1 1/2 c. all-purpose flour - (about) Almond Filling (listed below)
- 1 Tbsp. lowfat milk or possibly water
- 1 c. unblanched almonds
- 3/4 c. raisins
- 3/4 c. sugar
- 3/4 c. lowfat milk
- 1 tsp grated lemon peel
- 1/2 tsp vanilla
Инструкции
- In a bowl, sprinkle yeast over 6 Tbsp. hot (about 110 degrees) water; let stand till soft, about 5 min. Add in sugar, 1 egg yolk, 6 Tbsp. butter (cut into small pcs), and 1 1/2 c. flour; stir till proportionately moistened.
- To knead with a dough hook, beat at medium speed till dough pulls cleanly from bowl, about 5 min. To knead by hand, scrape dough onto a lightly floured board and knead till smooth, about 10 min, adding flour (as little as possible) if necessary to prevent sticking; return to bowl.
- Cover dough with plastic wrap and let rise in a hot place till it's puffy sufficient to hold an impression when pressed with a finger (dough will not double in volume), about 1 hour.
- With dough hook or possibly your hands, punch air out of dough; lift dough from bowl and shape into a smooth ball. Set on the center of a floured pastry cloth or possibly clean, smooth-textured dish towel. Pat dough flat; with a floured rolling pin, roll into a 14- to 15-inch square.
- Spread or possibly proportionately dot Almond Filling over dough to within 1 inch of edges. Lift cloth from one side to roll dough into a compact loaf. Gently lift loaf and lay seam down on a buttered 12- by 17-inch baking sheet. Healthy pinch ends to seal, then fold under. Cover loosely with plastic wrap and let stand in a hot place till dough is slightly puffy, about 45 min.
- In a small bowl, mix remaining egg yolk with lowfat milk. Brush loaf with yolk mix; throw away any remaining.
- Bake loaf on the center rack in a 325 degree regular or possibly convection oven till rich golden, about 45 min. Transfer to a rack and let cold at least 1 hour. Serve at room temperature. Cut crosswise into 1/4-inch-thick slices.
- Almond Filling: In a food processor, whirl almonds to fine meal. In a 10- to 12-inch nonstick frying pan, combine almonds, raisins, sugar, lowfat milk, and grated lemon peel. Stir over high heat till mix is thick sufficient to hold a clean trail for a few seconds when you draw a spoon across pan bottom. Stir in vanilla. Let cold at least 30 min.
- This recipe yields one 2-lb. loaf.
- Comments: In December, the doorbell rings often - a little refreshment on hand to offer guests is in order. My friend Gigi showed me how to make this lovely, spiraled nut roll, from a recipe her mother brought from Hungary. Chilled airtight, it stays fresh up to a week and makes a delectable alternative to cookies.
- Yield: 1 loaf
