Delicious home-made sweet yeast bread with a sweet and nutty filling. Traditional in many Eastern European countries.
Ingredients
- For the dough:
1/2 cup granulated sugar
1/2 cup butter, at room temperature
4 large eggs
1 package yeast (about 2-1/2 teaspoons)
1/4 cup warm water
4 cups all-purpose flour
2 teaspoons salt
- For the nut filling:
4 cups chopped pecans or walnuts
1/2 cups sugar, half brown, half white
1/2 cup butter, melted
2 large eggs, beaten
Directions
- Make the dough:
- Cream sugar and butter together. Add eggs one at a time Dissolve 1 yeast in 1/4 cup warm water and add to creamed mixture. Sift 4 cups flour and 2 tsp. salt together. Add to mixture and mix. Place in greased bowl, cover and refrigerate overnight.
- Make the filling:
- The next day, mix all filling ingredients together.
- Assembly and baking:
- Divide dough in two. Roll out each half to a 10″ X 14″ rectangle, spread half of the nut filling on, leaving 1/2 gap around the edges. Roll up. Repeat with second dough roll. Seal edges, cover with towel and place in warm spot until dough rises, or for an hour, whichever comes first. Pre-heat oven to 350F. Bake for 45 minutesBrush with melted butter if desired the last fifteen minutes before roll is done.
Notes
- Kristin, who donated this recipe, says: “My mother made this every year. I can’t remember a year when she didn’t.”
- In loving memory of Kathy Johnson.
- Various Eastern European cuisine traditions claim this recipe, including Hungarian (Beigli), Polish (Makowiec), Russian (Roolyet), Slovakian (Orechovnik), Serbian and Croatian (Orahnjača). In some countries it is more traditional to use walnuts, others, pecans. Ocasionally the same term is used to make the same type of bread with poppy seeds.