Hungarian Nut Bread - 2/3 Recipe - 2 Loaves
2-2/3 PACKS ACTIVE DRY YEAST
2/3 TEASPOON SALT
1/3 CUP SUGAR
2 EGGS
2/3 TEASPOON VANILLA
1/3 TEASPOON GRATED LEMON RIND
3 CUPS FLOUR (APPROXIMATELY)
1/3 CUP SOFTENED BUTTER
2/3 CUP LUKEWARM WATER
1 RECIPE HUNGARIAN NUT ROLL FILLING-WILL NOT USE ALL-PAGE 5
DISOLVE YEAST IN LUKEWARM WATER. ADD SALT AND SUGAR. STIR IN EGGS,
VANILLA, AND LEMON RIND. ADD ENOUGH FLOUR TO MAKE A SOFT DOUGH.
WORK IN BUTTER. ADD MORE FLOUR IF NEEDED. KNEAD DOUGH FOR ABOUT
10 MIN. LET RISE 30 MIN. ROLL 1/2 THE DOUGH 1/4 IN. THICK. SPREAD
WITH FILLING. ROLL UP JELLY ROLL STYLE. PUT IN GRASED 9/5/3 IN.
LOAF PAN. LET RISE 30 MIN. BRUSH WITH BEATEN EGG WHITE. SPRINKLE
WITH CINNAMON SUGAR. BAKE 350 DEG. FOR 45 MIN. (REPEAT ROLLING
PROCESS WITH OTHER HALF OF THE DOUGH ALSO.)
Hungarian Nut Roll Filling
2 EGGS
1/3 CUP SUGAR
1 CUP GRATED WALNUTS OR PECANS
1/3 CUP MELTED BUTTER
1/2 CUP WHITE RAISINS
1 TEASPOON GRATED ORANGE RIND
1 TEASPOON VANILLA
BEAT EGGS AND SUGAR UNTIL FLUFFY. ADD NUTS, BUTTER, ORANGE
RIND AND VANILLA. USE AS FILLING FOR HUNGARIAN NUT ROLL.
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