Classic Hungarian Raisin Nut Roll Dios Kalacs Recipes

CLASSIC HUNGARIAN RAISIN NUT ROLL - DIOS KALACS

Steps:

• Dissolve yeast in warm milk in large bowl of electric mixer. Let stand 5 minutes.
• Add sour cream, butter and eggs to milk mixture and blend well.
• Mix 6 cups flour, salt, and sugar and add to mixture in bowl. Mix untill well combined and dough is easy to handle. Add more flour if dough is sticky to touch.
• Turn dough out onto floured board. Divide into 4 equal portions.
• Make filling:.
• Combine raisins, nuts, sugar and extracts.
• Beat egg white until soft peaks form.
• Fold egg white into raisin mixture.
• Divide filling into 4 equal protions.
• Roll each dough ball to 1/4 inch thickness and spread with 1/4th of the filling. Roll up lenghtwise into jelly roll shape and curve roll. Place on baking sheet with the seam side down. Be sure all edges are sealed. Brush rolls with melted butter
• Bake at 350 degrees for 30 to 40 minutes until golden brown. Take out of oven and brush again with melted butter.

HUNGARIAN NUT ROLLS

Steps:

• Dough: Let yeast dissolve in milk for a few minutes. Melt butter. Mix butter with beaten yolks in big bowl. In a separate bowl, sift flour, sugar and salt together. Mix yeast mixture with butter and egg yolks, sweet cream, and then flour mixture. Beat with wooden spoon or spatula until smooth or use hands to mix. The mixture will absorb the flour, cleaning the sides of the bowl. Shape into 3 balls and refrigerate overnight.
• Prepare filling by mixing together nuts and sugar and then add vanilla. Fold in beaten egg whites.
• Use 1 to 1 ¼ cups filling per roll.
• Roll out each ball into rectangle 1/8 to ¼ inch thick. Sides will be about 12 by 16 inches. With paring knife, even off sides slightly. Spread with nut filling to within ½ inch of sides. Roll from short side up long side. Place the three rolls side-by-side on a 10 by 14 inch baking pan or cookie sheet and let rise in a warm area for 3 hours. Brush top with beaten egg. Bake at 325°F for 1 hour.