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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I adore the yelow dough and sweet filling of this one Ingredients:
4 cups flour |
1 cup sugar |
1/2 cup butter |
1 teaspoon salt |
2 eggs |
3/4 cup warm water |
2 (8 ounce) packages dry yeast |
2 1/2 lbs shelled walnuts, chopped |
1 lb raisins |
1 cup prune |
3/4 cup dried apricot |
Directions:
1. cream sugar, shortening, salt, and eggs.
2. Dissolve yeast in water and add to creamed mixture.
3. Add 1 1/2 cups of flour to yeast mixture.
4. Beat on low speed with electric mixer.
5. Stir in remaining flour completely until smooth and a ball is formed. Dough will be yellow because of the eggs.
6. Let rise in warm place for 1 -2 hours until double.
7. Make filling:.
8. For raisin nut filling
9. Use a large bowl and mix nuts and raisins with your hands:.
10. Add 16oz jar of honey and 2 cups sugar and mix with a mixing spoon.
11. For prune/apricot filling:.
12. add water to cover and simmer for 30 minutes til tender.
13. Drain water; chop fruit, add 1/4 teaspoons allspice; 1/2 cup sugar; 1 tablespoons lemon juice; 1 tablespoons lemon zest.
14. Mix well.
15. Stir dough well and turn out onto floured board and roll into a rectangle.
16. Place filling at one and roll to other end, not too tight. Place on greased baking sheet and let rise 30 minutes, then brush top with sugar water solution.
17. Bake at 375 degrees (350 if using a glass baking dish) for 30 minutes or until brown .
18. Brush with melted butter and dust lightly with confectioners' sugar.
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