Place milk and butter
in sauce pan, heat just to boiling. Remove from heat.
Beat eggs with a whisk
or electric beater in a separate pan. Continue beating eggs as you pour
in the milk butter mixture. Add 2-1/2 cups of the flour and work with
back of a wooden spoon. It will be sticky. Spread remaining 1/2 cup of
flour on a clean surface to kneading.
Scrape dough onto kneading
surface. Knead lightly incorporating the flour until dough is smooth and
uniform. Divide into two pieces. Place in buttered bowls and cover with
plastic film. Let rest in a warm place for 20 minutes.
While dough rests, mix
together the ingredients of your choice of fillings.
Preheat oven to 450°F.
Spread a piece of cloth
(3-4 feet square) on a table or other work area. Sprinkle generously with
flour. Place first piece of dough on floured cloth Turn over to flour
other side. Roll with a lightly floured rolling pin in every direction.
Put hands under dough and stretch gently in all directions (traditionally
the intent is a large round). Strive for a width equal to or greater than
the length of the baking pan . Make length as long as possible (a rectangular
shape makes a more uniform roll). Trim away any heavy edges. A scissors
works well for this.
Spread filling over
dough. Dot with thin slices of butter. Sprinkle with sugar. click for tip Sprinkle with flour or cornstarch-almond extract mixture. click for tip Using cloth under dough, roll up (if
width of dough is much wider than length of pan, lift cloth to fold the
long edges in to about the length of pan).
Using cloth, lift the
roll and place to one side of pan. Repeat with second piece of dough.
The two rolls fit in one pan.
Bake at 450°F for
15 minutes, then 400° F for an additional 45 minutes.
Cut in 2 inch slices.
Yield: 2 - 3 dozen slices
Tip: To determine the amount of sugar for
the fillings, George tells us: "The
amount depends on whether the apples are tart or sweet, I use Gravenstein,
Pippin, Macintosh, or Fuji. Cranberries need more sugar, peaches need
"This flour is to thicken
the juice from the fruit. Apples need a little, cranberries more, peaches
release a great deal so I use cornstarch." George Dvorak
This recipe from www.inmamaskitchen.com
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