Bavarian Nut Pastry Roll Recipe
An aficionado of Bavarian Nut Pastry Roll guarantees that this Bavarian Nut Pastry Roll recipe will addict you to it in minutes. I am sure both of us will be in agreement that this Bavarian Nut Pastry Roll is truly scrumptious.
Ingredients
1/2 oz. fresh (compressed) yeast
2 oz. castor (superfine) sugar
1/4 pint + 2 tablespoons warm milk
1 lb. plain (all-purpose) flour
1 teaspoon salt
1 teaspoon ground cinnamon
10 oz. butter
2 eggs, lightly beaten
Filling:
12 oz. hazelnuts (filberts),chopped
4 oz. blanched almonds,chopped
4 oz. soft (light) brown sugar
2 tablespoons (3T) glace (candied) cherries, chopped
1 tablespoon chopped angelica
3-4 dried apricots, soaked, drained and chopped
Grated rind of 1 lemon
1/2 teaspoon ground cinnamon
1/4 teaspoon mixed spice
2 tablespoons (3T) double (heavy) cream
6 tablespoons clear honey, warmed
3 tablespoons dark rum
Glaze:
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.
