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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 48 |
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It isn't officially the holidays until I've made this treasured recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. âDonna Bardocz, Howell, Michigan Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm 2% milk (110° to 115°) |
1/4 cup plus 2 tablespoons sugar |
3/4 teaspoon salt |
1 cup butter, softened |
1 cup (8 ounces) sour cream |
3 eggs, lightly beaten |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1-1/4 cups sugar |
1/2 cup butter, cubed |
1 egg |
1/2 teaspoon ground cinnamon |
4-1/2 cups ground walnuts |
1 large apple, peeled and grated |
icing: |
2 cups confectioners' sugar |
2 to 3 tablespoons 2% milk |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely.
4. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
5. Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves. Yield: 4 loaves (12 slices each).
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