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3/4 cup milk
1 3/4 oz. confectioner's sugar (double refined,
extra-white, crystal sugar)
2/3 oz. yeast
18 oz. flour
8 oz. butter (or margarine)
3 eggs plus 1 egg white
pinch of salt
5 1/4 oz sugar
10 1/2 oz ground walnuts
3 1/2 oz fine biscuit crumbs
3 1/2 oz raisins or diced quince jelly
1 1/4 cup water with the sugar and cook into a thick syrup, add the walnuts.
Remove from the heat, stir in biscuit crumbs and the other ingredients.
Leave to cool and spread on the dough when ready.
Adding 1 teaspoon sugar, and yeast to a small amount of lukewarm milk mix in a
Mix butter with the flour using your fingers on a large flat surface or pastry
whisk two eggs and add them in
Stir in the yeast, the salt, the remaining milk and sugar
Knead the dough quickly
Cover with a cheesecloth and let sit for two hours.
(Now is a good time to make the nut filling - see above.)
Divide the dough into two large, or four small balls. Roll the dough out into
1/6 inch thick rectangles, spread on the filling, leaving a 1/3 inch wide
border. Roll the dough and place it on a baking sheet with the folded end of the
dough on the bottom. Brush with a beaten whole egg. Set aside to rise moderately
in a warm, dry place for one hour. Brush with egg white and put in cool place
for 30 minutes. Puncture the sides lightly with a fork to prevent the crust from
breaking and bake in a very hot oven for 25 to 30 minutes.