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Hungarian Nut Rolls

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)82.2826
Energy (kCal)3203.8467
Carbohydrates (g)528.1685
Total fats (g)79.3559
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. Prepare filling by mixing together nuts and sugar and then add vanilla. Fold in beaten egg whites. | 3. Use 1 to 1 ¼ cups filling per roll. | 4. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast cake 1 25.2167 0.0 5.61 0.1417
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947
    butter 1/2 42.75 1.9642 1.3358 3.6
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    cream 1/2 sweet 396.0 7.98 4.356 41.61600000000001
    flour 4 cups 2313.12 506.4216 37.604 8.9744
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt 3/4 teaspoon - - - -
    walnut meat 1 ground 25.2167 0.0 5.61 0.1417
    sugar 1 1/2 cups 18.354 4.5908 0.0 0.0
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    egg white 4 68.64 0.9636 14.388 0.2244
    egg 1 beaten 71.5 0.36 6.28 4.755

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



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