Aunt Betty's Hungarian Nut Roll recipe
All Recipes Bread Yeast Bread Recipes
Ingredients
- 2 (.25 ounce) packages active dry yeast warm water as needed ¾ cup white sugar ½ cup shortening (such as Crisco®) 1 ½ tablespoons shortening (such as Crisco®) ½ cup butter, melted 5 egg yolks 1 egg 2 teaspoons vanilla-butternut flavoring 1 teaspoon ground nutmeg 1 teaspoon salt 8 cups all-purpose flour 2 cups warm milk 6 egg whites 8 cups chopped pecans ¾ cup white sugar ½ cup honey 1 teaspoon vanilla extract
Nutrition Info
- 303 caloriescarbohydrate: 28.6 gcholesterol: 30.6 mgfat: 19.7 gfiber: 2.5 gprotein: 5.3 gsaturatedFat: 3.4 gservingSize: -sodium: 76.2 mgsugar: 10.6 gtransFat: : -unsaturatedFat: : -
Directions Aunt Betty's Hungarian Nut Roll
Directions
-
Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined.
Combine flour, milk, and yeast mixture in a separate bowl, mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour.
Knead risen dough down gently, cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes.
While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract, beat to combine.
Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick.
Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet.
Bake in the preheated oven until golden, about 45 minutes.