Poteca Nut Roll

Subject: Poteca Nut Roll Sat Nov 08, 2008 1:37 am

Poteca Nut Roll

1 pkg (1/4oz) active dry yeast

1/4 cup warm water (110-115)

3/4 cup warm milk (110-115)

1/4 cup sugar

1/4 cup shortening

1 tsp salt

1 egg, slightly beaten

3 to 3-1/2 cups all purpose flour

Filling

4 cups ground or finely chopped walnuts

1 cup packed brown sugar

1/2 cup butter, softened

2 eggs, lightly beaten

1 tsp vanilla extract

1 tsp lemon extract, optional

Milk

1/2 cup confectioners sugar, Optional

In a mixing bowl, dissolve yeast in water

Add milk, sugar, shortening, salt, egg and 1-1/2 cups flour, beat until smooth

Add enough remaining flour to form a soft dough

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes

Place in a greased bowl, turning once to grease top

Cover let rise in a warm place until doubled, about 1 hour

Combine nuts, brown sugar, butter, eggs, vanilla and lemon extract if desired.

Add enough milk until mixture is a spreading consistency, about 1/2 cup, set aside

Punch dough down

Roll into a 30in x 20in rectangle.

Spread filling to within 1 inch of edges

Roll up from one long side. Pinch seams and ends to seal

Place on a greased baking sheet, shape into a tight spiral

Cover and let rise until nearly doubled, about 1 hour

Bake 350 for 35 minutes or until golden brown

Cool on a wire rack

If desired, brush with a glaze of confectioner’s sugar and milk

Yield 1 Coffeecake

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