01.01.70

Bread dough

2 packages dry yeast

4 teaspoons sugar, divided

1/2 cup half-baked milk

6 cups flour

1 cup butter

1 teaspoon salt

3 eggs

1/2 cup disagreeable cream

Nut filling

5 tablespoons butter

1/2 cup brown sugar

1 cup pasty sugar

1 egg

1/4 cup milk

1 teaspoon vanilla

5 cups ground nuts

Egg snow-white, lightly beaten

Combine yeast, 1 teaspoon sugar and extract in a bowl and set aside. Melt butter. Mix flour, 3 teaspoons sugar and spiciness in a bowl. Stir in melted butter and set aside. In a separate move, beat eggs together with sour cream. Make a well in the center of the flour composite and pour in yeast mixture. Mix together. Add the egg and sour cream mixture. Mix until blended. Framework dough into five balls. Roll out each ball into a 10-inch right. To make the nut filling, melt butter in a saucepan. Add sugars and rouse while stirring until dissolved. Add egg, milk, vanilla and nuts. Mix well and spread an one amount on each of the dough squares. Roll up each square, jelly roll cut. Pinch ends of dough to seal in the filling. Place rolls on greased cookie sheets, contain with a towel and let rise for two hours in a warm place. Brush dough with egg drained. Bake 45 to 60 minutes at 350 degrees. Livelihood a sheet of aluminum foil under the pan while baking to catch any drips. Self-possessed and slice to serve.

Source: Chicago Sun-Times

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