Bavarian Nut Pastry Roll
|Compressed yeast||1⁄2 Ounce|
|Superfine sugar||2 Ounce (Castor)|
|Warm milk||1⁄4 Pint|
|Warm milk||2 Tablespoon|
|All purpose flour||1 Pound (Plain Flour)|
|Ground cinnamon||1 Teaspoon|
|Eggs||2 , beaten|
|Hazelnuts/Filberts||12 Ounce, chopped|
|Blanched almonds||4 Ounce, chopped|
|Soft light brown sugar||4 Ounce|
|Glace cherries||2 Tablespoon, candied (Candied)|
|Chopped angelica||1 Tablespoon|
|Dried apricots||4 , soaked, drained and chopped|
|Grated lemon rind||1|
|Ground cinnamon||1⁄2 Teaspoon|
|Mixed spice||1⁄4 Teaspoon|
|Double cream||2 Tablespoon (3 Tablespoon)|
|Clear honey||6 Tablespoon, warmed|
|Dark rum||3 Tablespoon|
|Egg||1 , lightly beaten|
Blend the yeast with 1 teaspoon of the sugar, the milk and 5 oz.of the flour.
Leave in a warm place for 15-20 minutes until frothy.
Sift the remaining flour, the salt, cinnamon and remaining sugar into a bowl.
Rub in 2 oz. 1/4 cup) of the butter.
Make a well in the centre and pour in the yeast batter and the beaten eggs.
Mix well to give a soft dough, adding more milk if necessary.
Cover with a cloth and leave in a cool place for 50 minutes.
Soften the remaining butter and form into a rectangle, 1/2 inch thick.
Knead the dough on a floured surface for 8 minutes then roll to a rectangle, 12 x 8 inches.
Place the butter in the centre and fold the dough over to encase the butter.
Roll to an oblong, 5 x 15 inches.
Fold evenly into three.
Place in a polythene (plastic) bag and leave to rest in a cool place for 10 minutes.
Repeat the rolling, folding and resting twice more.
Chill for 1 hour.
Combine all the filling ingredients together in a bowl.
Roll the dough to a rectangle, approximately 1/4 inch thick and 16 inches long.
Spread evenly with the filling, leaving a 1/2 inch border around the edge.
Roll up tightly, as for a Swiss (jelly) roll.
Place on a large, greased baking sheet and put inside an oiled polythene (plastic) bag.
Leave in a warm place for 2 hours until well risen, then remove the bag.
Brush the roll with the glaze.
Bake in a hot oven, 425°F, Gas Mark 7 for 20 minutes.
Reduce the temperature to 350°F, Gas Mark 4 and bake for a further 20-25 minutes until golden brown.
Turn onto a wire rack and cool completely before serving.