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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. In small saucepan heat milk, add margarine, sugar and salt. Stir til melted. Add sour cream. Stir well. | 2. 2. Cool to nearly room temperature. | 3. 3. Mix the dry yeast and warm water and let proof about 10 minutes. | 4. 3. You may use a 14 cup food processor (OR knead by hand until dough comes off yours hands. and it is smooth). | 5. 4. If using a processor, place the 5 cups of flour in the bowl. Add the room temperature egg(s), | 6. 5. Add in the proofed yeast and the cooled milk mixture. | 7. 6. Process for about 2 minutes or until dough appears smooth and is pulled away from sides of bowl. If kneading, knead until smooth. Dough should not be heavy. If too heavy while kneading, add a little warm milk at a time.; nor should it be sticky. | 8. 7. Place in lightly oiled bowl, Turn once. Cover with damp cloth and let rise until when two fingers inserted in the dough retain the markings after 5 minutes. | 9. 8. Empty bowl on lightly floured surface. Divide evenly into 4 portions. Flatten out each portion and shape into a ball. Cover with cloth and plastic. Let rise about 1/2 hour to allow the gluten to relax. | 10. 9. Roll out each ball to approximately 12 x 15 inches. Fill to within 1/2" around with about 1 1/4 cup of your filling. Starting at the top (shorter side) roll up and pinch edges and ends. | 11. 10. Place seam side down onto a 12 x 17 inch cookie sheet preferably lined with parchment paper or use a non-stick spray. Place rolls evenly spaced. | 12. 11. Cover and let raise about 1 hour. Brush with egg wash evenly. | 13. 12. Place in preheated 350 degree oven, middle rack. Bake 40-45 minutes or until nicely browned. | 14. 13. Cool in pan. | 15. 14. Remove rolls by holding end of the parchment and pulling off onto a flat surface doing so carefully. | 16. NUT FILLING: | 17. In a large saucepot add 2 cups milk, 2 sticks margarine and 2 cups granulated sugar. Allow margarine to melt. Add 2 lbs. finely ground walnuts and the zest from one lemon. Mix well. If too thick to spread add a little more milk until the filling becomes easily spreadable. You may have some nut filling left over. It can be frozen or used when make filled cookies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	5	cups		2472.85	496.8305	82.06299999999999	11.370999999999999
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
table salt	1 1/2	1/2		0.0	0.0	0.0	0.0
cream	1/3	cup	sour	151.8	3.5497	1.8707	14.835
water	1/4	cup		0.0	0.0	0.0	0.0
active yeast	1	envelope		-	-	-	-
milk	8	ounces		18.3	1.4340000000000002	0.945	0.981
margarine	1/2	cup		811.0319999999999	1.0152	1.0152	90.804
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981

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