1 package Active dry yeast
1/4 cup Warm water (110ø to 115øF)
3/4 cup Warm milk (110ø to 115øF)
1/4 cup Sugar
1 tsp Salt
1 Egg, lighlty beaaten
1/4 cup Shortening
3 1/2 cup All-purpose flour
FILLING
1/2 cup Butter
1 cup Brown sugar, apcked
2 Eggs, lightly beaten
1 tsp Vanilla extract
1 tsp Lemon extract (optional)
4 cup Walnuts, ground or finely chopped
Milk
1/2 cup Confectioner's sugar
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In a mixing bowl, dissolve yeast in water. Ad milk, sugar, salt, egg, shortening and 1 1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastice, about 6-8 minutes. Place in a greased bowl, turning once to grease rop. Cover and let rise in a warm place until doubled, about 1 hour. Combine butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Add milk until mixture is of dpreading consistency, about 1/2 cup; set aside. Punch dough down. Roll into a 30x20-inch rectangle. Spread filling within 1-inch of edges. Roll up from one long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour. Bake at 350øF for 35 minutes or until golden brown. Cool on a wire rack. If desired, brush with a glaze of confectioner's sugar and milk.
Mrs. Anthony Setta, Saegertown, PA Taste of Home, Dec/Jan/94
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