Hungarian Walnut Roulades
|For walnut filling|
|Walnuts||2 1⁄4 Cup (36 tbs), coarsely chopped|
|Cake crumbs/Bread crumbs||1⁄2 Cup (8 tbs)|
|Prunes||2 , pitted and coarsely chopped|
|Candied orange peel||2 Tablespoon|
|Ground cinnamon||1 Pinch|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon zest||1 , grated|
|Active dry yeast||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs), heated to 105 degrees to 115 degrees fahrenheit|
|Unbleached flour||2 Cup (32 tbs)|
|Unsalted butter stick||7 Tablespoon, cut into 1/2-inch cubes, chilled (3/4 Stick Plus 1 Tablespoon)|
|Egg||1 Large, separated, yolk and white beaten separately|
1 To make the filling: In a food processor fitted with the metal blade, process the walnuts, crumbs, raisins, prunes, candied peel, and cinnamon until the walnuts and fruits are very finely chopped.
2 Transfer to a medium bowl.
3 In a small saucepan, bring the sugar, water, honey, and lemon zest to a boil over high heat.
4 Pour over the walnut mixture and stir well. Cool completely.
5 To make the dough: in a small bowl,sprinkle the yeast over the milk.
6 Let stand 5 minutes, then stir to dissolve.
7 In the large bowl of a heavy-duty standing mixer, stir the flour, sugar, and salt. Add the butter.
8 Attach to the mixer fitted with the paddle blade.
9 Mix on low speed until the mixture looks crumbly.
10 Add the dissolved yeast and mix to form a soft, sticky dough that cleans the sides of the bowl.
11 Gather into a ball and return to the bowl.
12 Change to the dough hook and knead the dough on medium speed, adding sprinkles of flour as needed to keep it from sticking, until the dough is smooth,for about 5 minutes.
13 Wrap in plastic wrap and refrigerate for 15 minutes.
14 Line a large baking sheet with parchment paper.
15 Cut the dough in half.
16 Roll one piece of the dough on a lightly floured work surface into a 10 X 8-inch rectangle.
17 Spread half of the filling over the dough, leaving a Vi inch border on all sides.
18 Fold in the short sides.
19 Starting at a long side, roll up the dough into a tight cylinder; pinch seams closed.
20 Transfer to the baking sheet, seam down.
21 Repeat with the remaining dough and filling.
22 Brush the rolls with the beaten egg yolk.
23 Refrigerate, uncovered, until the yolk glaze dries,for about l hour.
24 Remove the rolls from the refrigerator and brush with the egg white.
25 Let stand in a warm place until the egg white dries, for about 45 minutes. (The rolls will barely rise.)
26 Position a rack in the center of the oven and heat to 375 degrees farenheit.
27 Pierce each roll 3 times with a fork.
28 Bake the rolls until golden brown,for 25 to 30 minutes. Cool completely.
29 To serve, cut into thin slices, and arrange in an overlapping pattern on a serving platter.