Ingredients
- Dough:
- 2 cups lukewarm milk
- 1/2 cup sugar
- 2 tsp. salt
- 2 cakes compressed yeast (1/4 oz. each)*
- 2 eggs, slightly beaten
- 1/2 cup soft butter
- 7 - 7 1/2 cups flour
- Filling:
- 4 1/2 cups ground walnuts
- 3/4 cup scalded milk
- 1 1/2 cups sugar
- 3 eggs, slightly beaten
- 1 1/2 sticks butter (12 tbsp.)
- 1 1/2 tsp. salt
- 1 1/2 tsp vanilla
- 3/4 tsp ground lemon or orange rind
- 3 tbsp cocoa
Directions
For Dough: Mix together milk, sugar and salt. Crumble in yeast. *(May substitute 2 pkg. dry yeast dissolved in a little warm water) Add eggs, and then add butter. Stir in sifted flour a little at a time. After all ingredients are mixed, knead a little. Let rest until dough doubles in bulk. Depending on room temperature, this may take 1 to 2 hours. When doubled, cut into the number of loaves you want. This recipe makes 3 - 4 loaf-size breads.) Knead each loaf until silky smooth. Let rise again until doubled. Then spread out each loaf with a rolling pin and stretch across the table as thin as possible. Spread with filling.
For Filling: Mix ingredients well and spread on dough. Roll up dough into snake shape. Fit into greased loaf pan or angel cake pan. Brush tops with melted butter or beaten egg and sprinkle with sugar. Bake at 350 degrees 1 hour for angel cake pan and 45 minutes to an hour for loaf pans.
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Submitted 9/25/05.
Source: The Ellis Island Immagrant Cookbook
Submitted By: Joy Bowers
ebowers@matnet.com
Povatica (Walnut Filled Bread)