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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Into a food processor, place flours, lemon rinds, 1 tablespoon of powdered sugar and butter. Process until mixture is crumbly. Set aside. | 2. In small bowl, warm milk to about 115°F stir in remaining tablespoon of powdered sugar and package of yeast. Let sit until bubbly (about 10 minutes). | 3. Separate 4 eggs - beat yolks and refrigerate whites, to save for filling. | 4. Add yolks to the yeast mixture. | 5. In large bowl place flour/butter crumbles and pour eggs/yeast over top. | 6. Keeping it inside the bowl, mix and knead the dough one handed (use both hands if necessary) until smooth - IMPORTANT: dough will be very gooey and sticky- DO NOT add more flour, just work the bumps out. | 7. Once dough is smooth - cover bowl tightly with plastic and refrigerate overnight (or at least 4 hours). | 8. Now work on your filling: | 9. Place walnuts, powdered sugar and cocoa into food processor. Chop until walnuts are finally grounded. | 10. Transfer to a bowl and let sit inside refrigerator until dough is ready. | 11. When dough is ready: Heavily flour your work surface. (I like to spread out a large cheese cloth on my surface and flour it.). | 12. Remove dough from bowl and roll out into a large rectangle. | 13. Once that is formed, remove egg whites and whip them in a bowl until stiff peaks form. | 14. Fold in the grounded nut mixture. | 15. Spread this filling over the dough rectangle and starting at one side, roll it up like a jelly roll. (this is when it helps to have the cheese cloth under it.). | 16. Seal the finishing edge with a bit of water. | 17. Now lift it carefully and place it into a well greased and floured bundt pan. (this task can be done alone, but helps if you have someone to help you lift the roll.). | 18. Set pan in a cold oven to continue to rise for 2 1/2 hours or until dough is near the rim of the pan. | 19. Now bake at 325°F for 1 hour and 15 minutes. If during that time the top begins to get too dark before it's ready, lay a piece of foil over the top. | 20. Allow it cool, then turn out carefully. | 21. Serve plain or sprinkle with powdered sugar. | 22. Refrigerate uneaten portions to maintain freshness. Slices are good cold or warmed in the microwave. | 23. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
bread flour	1/2	cup		247.285	49.683	8.2063	1.1371
butter	1 3/4	3/4	unsalted	149.625	6.8749	4.6751	12.6
lemon	1/8	cup	grated rind	7.685	2.4698	0.2915	0.0795
sugar	2	tablespoons	powdered	466.8	119.72399999999999	0.0	0.0
active yeast	1	package		-	-	-	-
milk	1	cup	skim	552.0	13.296	5.496	57.216
egg yolk	4			218.96	2.4412	10.7848	18.0472
walnut	1	cup		1927.12	0.0	0.0	218.0
sugar	1	cup	powdered	466.8	119.72399999999999	0.0	0.0
cocoa powder	1	tablespoon		12.312000000000001	3.1266	1.0584	0.7398
egg white	4			68.64	0.9636	14.388	0.2244

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.