Bavarian Nut Pastry Roll Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
DishInterest Group

Ingredients

 Compressed yeast1⁄2 Ounce
 Superfine sugar2 Ounce (Castor)
 Warm milk1⁄4 Pint
 Warm milk2 Tablespoon
 All purpose flour1 Pound (Plain Flour)
 Salt1 Teaspoon
 Ground cinnamon1 Teaspoon
 Butter10 Ounce
 Eggs2 , beaten
 Hazelnuts/Filberts12 Ounce, chopped
 Blanched almonds4 Ounce, chopped
 Soft light brown sugar4 Ounce
 Glace cherries2 Tablespoon, candied (Candied)
 Chopped angelica1 Tablespoon
 Dried apricots4 , soaked, drained and chopped
 Grated lemon rind1
 Ground cinnamon1⁄2 Teaspoon
 Mixed spice1⁄4 Teaspoon
 Double cream2 Tablespoon (3 Tablespoon)
 Clear honey6 Tablespoon, warmed
 Dark rum3 Tablespoon
 Egg1 , 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.
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