NUT OR APRICOT ROLL BY KRISTIE STEEL (FB)

Ingredienti

FOR THE DOUGH:

440 Gm All Purpose Flour

2 Eggs (83 Gm)

100 Gm Granulated Sugar

1 tsp. Vanilla

40 Gm Warm Water (for Yeast)

75 Gm Butter (5 1/3 Tbsp)

6 Gm Diamond Crystal Salt

7 Gm (1 pkt) Platinum Red Star Yeast

151 Gm Milk - Warm

FOR NUT FILLING:

16 oz. (1 Lb) Walnuts (or variety of nuts)

76 Gm Milk - Hot

18 Gm Brown Sugar

38 Gm Butter - melted

42 Gm Honey

FOR APRICOT FILLING:

1 Lb. Dried Apricots

Sugar to taste

Water

Istruzioni

FOR THE DOUGH:

Mix flour and butter as you would for pie crust (soft and cut up in chunks).

Add eggs, salt, sugar, vanilla, and warm milk. Mix well.

Add warm water to yeast, stir well. Add to flour mixture.

Mix all together until hands are free from dough (pulls away from side of mixer bowl).

Rub oil over top of dough, cover with cloth, let rise in warm place for 3 hours.

Divide into 2 parts.

Roll out dough as wide as pan. (just less than 13" wide)

Spread filling on dough and roll up like jellyroll. Leave 1/2" margin on dough.

Place on cookie sheet, lined with parchment paper, width wise. (I'd use half sheet pan (13" X 18")

Cover and let rise for 45 minutes

Punch holes w/ fork before putting in oven.

Bake @ 325F for 40 minutes or until lightly brown. Check @ 30-35 minutes.

Brush w/ melted butter as soon as they are out of the oven.

FOR NUT FILLING:

Grind walnuts to fine (but not powder) consistency.

Combine all ingredients.

Taste! Should be sweet. Add additional brown sugar and honey to acquire sweet taste.

Cool to room temperature before using.

FOR APRICOT FILLING:

Put dried apricots in pot and add water just enough to cover.

Cook until soft.

Add sugar to taste. Author likes tart, so doesn't use a lot of sugar.

Puree the apricots.

Any leftover filling can be frozen and/or used for filled cookies.

Note

Recipe is from Kristie Steel on Facebook.

https://www.facebook.com/groups/1689021244718379/search/?q=kristie%20steel