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Title: Poteca Nut Roll
Categories: Bread
Yield: 1 Servings
| 1 | pk | Active dry yeast |
| 1/4 | c | Warm water (110ø to 115øF) |
| 3/4 | c | Warm milk (110ø to 115øF) |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 1 | Egg, lighlty beaaten | |
| 1/4 | c | Shortening |
| 3 1/2 | c | All-purpose flour |
| FILLING | ||
| 1/2 | c | Butter |
| 1 | c | Brown sugar, apcked |
| 2 | Eggs, lightly beaten | |
| 1 | ts | Vanilla extract |
| 1 | ts | Lemon extract (optional) |
| 4 | c | Walnuts, ground or finely chopped |
| Milk | ||
| 1/2 | c | Confectioner's sugar |
In a mixing bowl, dissolve yeast in water. Ad milk, sugar, salt, egg, shortening and 1 1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastice, about 6-8 minutes. Place in a greased bowl, turning once to grease rop. Cover and let rise in a warm place until doubled, about 1 hour. Combine butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Add milk until mixture is of dpreading consistency, about 1/2 cup; set aside. Punch dough down. Roll into a 30x20-inch rectangle. Spread filling within 1-inch of edges. Roll up from one long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour. Bake at 350øF for 35 minutes or until golden brown. Cool on a wire rack. If desired, brush with a glaze of confectioner's sugar and milk.
Mrs. Anthony Setta, Saegertown, PA Taste of Home, Dec/Jan/94
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