Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- DOUGH
- 8 c Flour
- 1/2 c Sugar
- 1 ts Salt
- 1/2 pt Sour cream
- 2 c Milk (about); scalded
- 2 oz Yeast
- 3 Egg yolks; beaten
- 1/4 lb Sweet butter
- FILLING
- 1 1/2 lb Ground nuts
- 1 tb Honey
- 3 Egg whites
- 1 c Sugar
- 1 ts Vanilla
- 1 c Heavy milk or cream
- 1/3 c Sweet butter
- =
Directions
DOUGH: Dissolve yeast in about 2 teaspoons sugar and 1/2 cup warm water;
let stand until it bubbles. Sift flour in large bowl and add salt and 1/2
cup sugar. In another bowl beat 3 egg yolks, 1 teaspoon vanilla and sour
cream; add yeast; add scalded milk and sweet butter which was added to the
milk and cooled. Add this to the flour bowl and knead to a soft silky
dough, not sticky. Let rise in a greased bowl until double in bulk. Make
sure the dough is soft as it has to stretch.
On floured cloth roll dough to about 1/4 to 1/2 inch in thickness; stretch
gently so it won't break. Stretch oblone bout 30 x 20 inches (use rolling
pin if necessary) and fill with following filling.
FILLING: Scald milkj with butter. In bowl add ground nuts, honey,
vanilla, sugar and scant of salt (that's what it says! -KM), then add
scaled milk with butter. Mix, then add stiffly beaten egg whites. If
thick, add a little more milk. Spread on dough like you would for nut
roll and roll like a jelly roll (make as sweet as desired). Grease
roasting pan 4 to 6 inches in depth and fill pan; start at one edge of
pan; make a "U" shape. Do not cut if roll is longer; turn again. Brush
with milk. Prick with knife on top for air bubbles. Let stand 1 hour.
Bake at 350 F for 1 hour. Take out and brush with butter. Let cool, then
flop it on a cloth and place it on a rack to cool.