You may also like
Categories:
flour milk butter egg yolks ground walnuts egg whites currants dates active dry yeast sugar lemon rind eggs sugar lemon juice water
Viewed: 106 - Published at: 9 years agoIngredients
- 3 to 3 1/2 c. flour
- 1/2 c. milk
- 1/4 c. butter
- 2 egg yolks
- 1 c. ground walnuts
- 2 egg whites
- 1/3 c. currants
- 3/4 c. chopped dates
- 1 pkg. active dry yeast
- 1/4 c. sugar
- 3/4 tsp. grated lemon rind
- 2 eggs
- 1/3 c. sugar
- 1/2 tsp. lemon juice
- 1/4 c. water
Method
- Combine 1 1/2 cups of flour and yeast.
- Heat milk, 1/4 cup sugar, butter, lemon peel, 1/2 cup water and 1/2 teaspoon salt just until warm (115° to 120°).
- Stir constantly; add to flour mixture and yolks and 1 whole egg.
- Beat with electric mixer on low speed 1/2 minute, scraping sides of bowl.
- Beat 3 minutes on high speed. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto floured surface; knead in enough remaining flour to make a moderately soft dough.
- Shape into a ball; place in greased bowl and turn once.
- Cover; let rise until double.
- Punch down; let rest 10 minutes.
- Divide dough into sixths.
- Combine walnuts, the 1/3 cup sugar, egg whites and lemon juice; set aside.
- Beat remaining egg and 1 tablespoon water; set aside.
- Roll each sixth of dough into a 10 x 14-inch rectangle.
