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Gorta 03-25-2004 @ 9:21 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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I am so glad to discover this website.  I love to bake and currently have this dilemma.  I use the same recipe for this Hungarian nut roll, but results are not consistent.  I have checked the oven temp; tried resting the rolls before baking; tried rolling thinner, thicker; tried more or less filling. Maybe I flour the board too much, but the dough is sticky. The problem is when I take them out of the oven, some of them crack open, especially on the sides.  I also tried pricking them for venting.  Here is the recipe:

Hideg Kalacs

1 lb flour (4 cups)
1/2 lb butter (2 sticks)
1/2 tsp salt
4 Tbsp sugar
Rind of 1 lemon
3 egg yolks
1/2 pint sour cream
2 pkgs yeast cake

Crumble butter into flour, add sugar and salt.  Add lemon rind.  Mix egg yolks with 1/2 pint of sour cream.  Dissolve yeast cakes in 1/4 cup lukewarm milk.  Add to flour mixture the egg and sour cream mixture.  Add yeast dissolved in milk.  Mix well until dough is smooth.  Divide into three parts.  Make 3 balls and wrap in wax paper.  Put into a bowl and cover with a damp cloth.  Place in refrigerator overnight or at least 8 hours.  

Roll each ball to a size 9x12 inch rectangle.  Fill with nut filling:

Beat 5 egg whites until stiff.  Fold in 1 cup powdered sugar.  Fold 3/4 pound ground walnuts and the rind of 1 lemon into egg white mixture.  Divide into 3 parts and fill the above dough.  Roll as for jelly roll.  Bake at 350 degrees for 35 minutes.  Bake on greased cookie sheet.

They taste absolutely delicious, but some of them crack open.  Any suggestions?  

Thanks for sharing, Gorta

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