HUNGARIAN NUT ROLL
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| 1 package | yeast (1 oz.) |
| 1 Tbsp | sugar |
| 1 cup | scalded milk, cooled to lukewarm |
| 1 cup | flour |
| 1/4 cup | butter or margarine |
| 3 Tbsp | sugar |
| 1 | beaten egg |
| 1/2 tsp | salt |
| 2 cup | flour |
| 1/2 cup | raisins |
| | softened margarine |
| 1/2 cup | brown sugar |
| 1/2 cup | chopped nuts |
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| Stir yeast and tablespoon sugar until liquefies. Add cooled milk and |
| flour. Beat until smooth. Let stand until light and bubbly. Cream 1/4 |
| cup butter and sugar. Add the egg and salt. Add this to yeast mixture. |
| Beat in the 2 cups flour, let rise for 1 hour or until double in bulk. |
| Toss dough on floured board. Roll into a rectangle, 12"x18". Spread with |
| softened butter, cinnamon and raisins. Roll up. Place on long buttered |
| pan Let rise until very light. Bake in 375 to 400 degree oven for 25 |
| minutes or until golden. Drizzle frosting on while hot. |
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| (ID: 81605) Mirror: rec.food.recipes: Mon, May 20, 2002 |