Bavarian Nut Pastry Roll Recipe
Ingredients
| Yeast | 1/2 Ounce | |
| Superfine sugar | 2 Ounce | |
| 1/4 pint + 2 tablespoons warm milk | ||
| All purpose flour | 1 Pound | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Butter | 10 Ounce | |
| 2 eggs, lightly beaten | ||
| Hazelnuts | 12 Ounce, chopped (Filling:) | |
| Blanched almonds | 4 Ounce (Filling:) | |
| Soft light brown sugar | 4 Ounce (Filling:) | |
| Cherries | 2 Tablespoon, candied (Filling:) | |
| Angelica | 1 Tablespoon, chopped (Filling:) | |
| 3-4 dried apricots, soaked, drained and chopped | ||
| Grated rind of 1 lemon | ||
| Ground cinnamon | 1/2 Teaspoon (Filling:) | |
| Mixed spice | 1/4 Teaspoon (Filling:) | |
| Double cream | 2 Tablespoon (Filling:) | |
| Clear honey | 6 Tablespoon, warmed (Filling:) | |
| Dark rum | 3 Tablespoon (Filling:) | |
| 1 egg, lightly beaten | ||
Directions
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.
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.
Chef
