Hungarian Nut Roll

4-1/2 cup flour
1tsp. salt
1 cup lukewarm water
1/2 lb. butter or margarine
2 eggs, separated
4 tbsp. sugar
1 pkg. active dry yeast
Equal parts of flour and mixed together to coat surface for rolling dough
12 oz. semisweet chocolate chips

Nut Filling:
1 lb. walnuts 1/2 cup sugar
1 tsp. vanilla
1/2 cup milk
2 tbsp. butter
1 tsp. lemon juice

Preheat oven to 350F. Combine yeast, water ans sugar in bowl. Let stand. Cut butter into flour (as for pie crust). Add egg yolks, salt, and yeast mixture. Knead dough until smooth and elastic (10 to 15 minutes). Divide dough into four pieces. Cover. Let rise until double.

Roll a piece of dough as thin as possible on a counter top covered with equal parts of flour and sugar. Spread one quarter of nut filling over dough. Sprinkle one quarter of the chocolate chips on top of filling. Roll up jell-roll style. Place roll on greased cookie sheet. Brush with egg white, using a pastry brush. Repeat this process for the other 3 pieces of dough. Let rolls stand for 1 hour. Bake in oven preheated to 350F for 30-45 minutes or until golden brown. Take rolls out of oven and cover with a damp towel to cool. Slice rolls jelly-roll style and serve.

Nut Filling:
Use a food processor or meat grinder to grind nuts finely. In a medium saucepan, heat milk. Add sugar, lemon juice, and butter. Heat until all ingredients are blended together. Spread filling over dough.

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Cajun Country -- New Iberia, Louisiana