A Polish pastry

From Mom C.

Two-day recipe!


Day 1 — dough
1/2 pound margarine
1 tablespoon sugar
3 eggs, separated
1/2 cup milk
1 yeast cake
2 1/2 cup flour
1 teaspoon salt

Day 2 — dough
3/4 cup sugar
1 1/2 cup chopped walnuts

Day 2 — icing
1 cup confectioners sugar
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla
Couple drops of almond extract
1 1/2 tablespoons milk or cream

Margarine, eggs, and milk should all be at room temperature.

Day 1 — Procedure

  1. Cream margarine together with 1 tablespoon sugar.
  2. Beat egg yolk and add to the creamed margarine/sugar.
  3. Warm half of the milk (1/4 cup) to boiling.
  4. Let milk cool to lukewarm and dissolve yeast in cooled milk.
  5. Add yeast mixture to the egg/margarine/sugar.
  6. Measure flour and sift with the salt.
  7. Add flour and remaining milk to the other ingredients. Do not beat, just fold.
  8. Form dough into a ball.
  9. Cover and refrigerate overnight.
  10. Refrigerate egg whites.

Day 2 — Procedure

  1. Heat oven to 300°F.
  2. Bring egg whites to room temperature.
  3. Beat eggs whites with 3/4 cup sugar until stiff like marshmallow.
  4. Remove dough from the refrigerator.
  5. Cut dough in half and roll out on a floured board 1/8" thick.
  6. Spread with half of the egg white mixture.
  7. Sprinkle with half of the nuts and roll like a jelly roll.
  8. Repeat with the other half of the dough.
  9. Bake on an ungreased cookie sheet for 30 minutes or until lightly browned.
  10. When cooled, make the frosting by adding all of the icing ingredients above. If needed, add extra milk/cream a little at a time until icing is thick, but still thin enough to spread.

Makes 2 rolls.


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