If you've got a bread machine with a "dough" cycle, this is quite lovely and easy

M

marilynfl

Moderator
It's somewhere between a sweet bread and a Schnecken dough--nice and rich, like a trust fund baby who grew up right. Can be used for cinnamon rolls, pecan rolls, nutrolls, babka, etc.

Just dump the ingredients in the cannister, select DOUGH and then spend the next 1.5 hours waiting for Mr. Rochester to stop being such an a$$hole to Jane.

My 1 lb machine takes ingredients in the following order:

Wet, dry, with yeast on top. This rose to the very top of the cannister when 3 cups of bread flour were used.

3/4 C whole milk, warmed to baby bottle temp

8 TBL (1 stick, 1/2 C) unsalted butter, slightly soft

1 TBL sour cream

1.5 eggs (I use a whole egg, then "liquid" egg in a half shell)

1 egg yolk

1/3 C sugar

1/2 tsp salt

3 C bread flour (tall, holey & light) or 2 C bread flour plus 1 cup all-purpose flour (slightly less holey & denser)

1 pkg dry yeast

You can use immediately in which case, roll on floured surface (cinnamon bread = 7 x 16"; nutroll = 14 x 18), add filling of choice, roll up and let rise in a warm spot until doubled. Bake 350 oven until internal temp is 190-200 degrees (time will vary depending on what you put inside.)

You can also wrap the finished dough in Saran wrap and stick it in the frig. It actually rolls better when chilled. Didn't rise as much, but in this case (nutrolls) that's what I wanted.

 
Speaking of nutrolls, Thank You, CathyZ for your potica filling. I omitted the majority

of milk because I wanted a thicker 1/4" filling, but the flavor was outstanding.

 
I found dried, unroasted unsalted soynuts at Nuts.com. Had a nice discussion with a researcher at UI

Marilyn Nash, PhD
Program Coordinator
National Soybean Research Laboratory
University of Illinois

Ya. This is actually how anal retentive I am.

I tried various methods to reconstitute the hard soynuts into a more "walnut-y" version and the quickest one for plain old "roasted soynuts" was this version from the Internet:
1. Soak overnight
2. Drain and spread on microwave turntable dish.
3. Zap 4 minutes, stir, zap 4 minutes, stir, zap 2 minutes.
4. Roast in 350 oven until crispy...about 10 minutes.

Other methods had you soak over-night and then roast and stir for 2 hours. I'm too lazy for that silliness.

They get nice and crispy. Unfortunately, I didn't use them for another 2 weeks, so by the time I got around to the nutroll experiments they were slightly soft again. Since I was testing mostly for taste, I used them anyway and that's when I made my second mistake: I pulsed the walnuts in my food processor and then just threw in the soynuts, so they didn't break down completely. In other words, the texture wasn't consistent. At taste time, the blend worked out (I used 1:1 ratio rather than a 3:1 soy:walnut ratio that the old bakery had used). The taste is actually fine, but every now and then I would hit a hard soynut piece in the nutroll and just didn't like that experience.

From everything I've read, they never soften totally so I "should have" used the sausage meat grinder blade on my KA to break them down first before adding them to the ground walnuts.

Flavor-wise, they're very neutral and the intensive flavoring in the potica filling (honey, sugar, brown sugar, cinnamon, vanilla, nutmeg) completely mask the substitution. I may give it another attempt since I bought 2 pounds of the dried stuff and now I know what to do. My brother-in-law said my nutroll version (fourth experiment: all walnuts) was better than the childhood one he remembers, so score!

 
You must log in or register to reply here.
Back
Top