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Cake:
Egg Wash:
Filling:
Make Cake:
Stir in the remaining water, remaining sugar, eggs, butter (or margarine), vanilla, salt and enough flour to make a soft dough. Cover and refrigerate for at least 1 hour and up to 2 days.
Preheat oven to 350°F. Grease a large baking sheet.
Divide the dough in half or thirds. Lightly flour a piece of waxed paper or a flat surface and roll out each piece into a rectangle about 1/8" thick. Half will be about 15"x8" (thirds 10"x8").
Make Filling:
Assembly:
Brush with egg wash. Bake until lightly browned, about 35 minutes. Place the baking sheet on a wire rack to cool.
Posted by Paul Dunetz
Nutritional Info Per Serving: N/A
5 teaspoons dry yeast, OR 1 ounce fresh yeast
1 cup warm water
1/2 cup sugar
2 large eggs
1 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
4 cups all-purpose flour
1 large egg yolk, beaten slightly
1 teaspoon water
1/2 cup sugar
1/3 cup bread crumbs OR 1/3 cup ground walnuts
1/4 cup unsweetened cocoa powder
2 tablespoons butter, melted
2 tablespoons water
1 teaspoon vanilla extract
Dissolve the yeast in 1/2 cup of warm water (105°F-110°F). Stir in one teaspoon of the sugar and let stand until foamy, 5 to 10 minutes.
Combine all of the ingredients. If the mixture is too thin stir in a little more more bread crumbs or walnuts. If too thick stir in a little more water.
Spread the filling over the dough, leaving a 1/2" border. Starting from a long end roll up
jellyroll style. Place seam side down on the prepared baking sheet.