Gigi's Hungarian Almond Roll

Name: Gigi's Hungarian Almond Roll
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Eastern European, European
Ingredients: 1 package active dry yeast; 6 Tbsps About butter or margarine; 2 larges egg yolks; 355 milliliters About all-purpose flour; 1 Tbsp milk or water; 59 milliliters sugar

Gigi's Hungarian Almond Roll is a vegetarian bread. One portion of this dish contains roughly 1g of protein, 3g of fat, and a total of 68 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. If you have active yeast, flour, egg yolks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Eastern European cuisine.

Instructions

In a bowl, sprinkle yeast over 6 tablespoons warm (about 11

Ingredients you will need

Yeast

Equipment you will use

Bowl

water; let stand until soft, about 5 minutes.

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Water

Add sugar, 1 egg yolk, 6 tablespoons butter (cut into small pieces), and 1 1/2 cups flour; stir until evenly moistened.

Ingredients you will need

Egg Yolk

Butter

All Purpose Flour

Sugar

To knead with a dough hook, beat at medium speed until dough pulls cleanly from bowl, about 5 minutes. To knead by hand, scrape dough onto a lightly floured board and knead until smooth, about 10 minutes, adding flour (as little as possible) if necessary to prevent sticking; return to bowl.

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Dough

All Purpose Flour

Equipment you will use

Bowl

Cover dough with plastic wrap and let rise in a warm place until it's puffy enough to hold an impression when pressed with a finger (dough won't double in volume), about 1 hour.

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Dough

Wrap

Equipment you will use

Plastic Wrap

With dough hook or 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 clean, smooth-textured dish towel. Pat dough flat; with a floured rolling pin, roll into a 14- to 15-inch square.

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Dough

Punch

Roll

Equipment you will use

Rolling Pin

Kitchen Towels

Bowl

Spread or evenly 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. Pinch ends to seal, then fold under. Cover loosely with plastic wrap and let stand in a warm place until dough is slightly puffy, about 45 minutes.

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Almonds

Spread

Dough

Roll

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

In a small bowl, mix remaining egg yolk with milk.

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Egg Yolk

Milk

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Bowl

Brush loaf with yolk mixture; discard any remaining.

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Egg Yolk

Bake loaf on the center rack in a 325 regular or convection oven until rich golden brown, about 45 minutes.

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Oven

Transfer to a rack and let cool at least 1 hour.

Serve at room temperature.

Cut crosswise into 1/4-inch-thick slices.

Almond Filling: In a food processor, whirl 1 cup unblanched almonds to fine meal. In a 10- to 12-inch nonstick frying pan, combine almonds, 3/4 cup raisins, 3/4 cup sugar, 3/4 cup milk, and 1 teaspoon grated lemon peel. Stir over high heat until mixture is thick enough to hold a clean trail for a few seconds when you draw a spoon across pan bottom. Stir in 1/2 teaspoon vanilla.

Ingredients you will need

Lemon Peel