Gigi's Hungarian Almond Roll

James Carrier

Yield: Makes one 2-pound loaf
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 41%
  • Protein: 2g
  • Fat: 5g
  • Saturated fat: 1.9g
  • Carbohydrate: 15g
  • Fiber: 0.9g
  • Sodium: 28mg
  • Cholesterol: 20mg

Ingredients

  • 1 package active dry yeast
  • 1/4 cup sugar
  • 2 large egg yolks
  • About 6 tablespoons butter or margarine
  • About 1 1/2 cups all-purpose flour
  • Almond Filling (recipe follows)
  • 1 tablespoon milk or water

Preparation

  1. 1. In a bowl, sprinkle yeast over 6 tablespoons warm (about 110°) water; let stand until soft, about 5 minutes. Add sugar, 1 egg yolk, 6 tablespoons butter (cut into small pieces), and 1 1/2 cups flour; stir until evenly moistened.
  2. 2. To knead with a dough hook, beat at medium speed until dough pulls cleanly from bowl, about 5 minutes. To knead by hand, scrape dough onto a lightly floured board and knead until smooth, about 10 minutes, adding flour (as little as possible) if necessary to prevent sticking; return to bowl.
  3. 3. Cover dough with plastic wrap and let rise in a warm place until it's puffy enough to hold an impression when pressed with a finger (dough won't double in volume), about 1 hour.
  4. 4. With dough hook or your hands, punch air out of dough; lift dough from bowl and shape into a smooth ball. Set on the center of a floured pastry cloth or clean, smooth-textured dish towel. Pat dough flat; with a floured rolling pin, roll into a 14- to 15-inch square. Spread or evenly dot Almond Filling over dough to within 1 inch of edges. Lift cloth from one side to roll dough into a compact loaf. Gently lift loaf and lay seam down on a buttered 12- by 17-inch baking sheet. Pinch ends to seal, then fold under. Cover loosely with plastic wrap and let stand in a warm place until dough is slightly puffy, about 45 minutes.
  5. 5. In a small bowl, mix remaining egg yolk with milk. Brush loaf with yolk mixture; discard any remaining.
  6. 6. Bake loaf on the center rack in a 325° regular or convection oven until rich golden brown, about 45 minutes. Transfer to a rack and let cool at least 1 hour. Serve at room temperature. Cut crosswise into 1/4-inch-thick slices.
  7. Almond Filling: In a food processor, whirl 1 cup unblanched almonds to fine meal. In a 10- to 12-inch nonstick frying pan, combine almonds, 3/4 cup raisins, 3/4 cup sugar, 3/4 cup milk, and 1 teaspoon grated lemon peel. Stir over high heat until mixture is thick enough to hold a clean trail for a few seconds when you draw a spoon across pan bottom. Stir in 1/2 teaspoon vanilla. Let cool at least 30 minutes.
  8. Nutritional analysis per ounce.
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