Refrigerated Nut Roll (Hideg Kalacs) 1 pkg. Dry cake yeast (5/8 oz. Red star works best) ¾ c. Lukewarm milk 1 tbsp. Sugar 6 egg yolks (hang on to egg whites) ½ c. Butter melted 1 tbsp. Grated lemon or orange rind ( or two table spoons of Orange Juice concentrate) 3 cups of flour Dissolve yeast in milk. Add sugar egg yolks and melted butter, beat well. Add lemon rind and flour to make medium dough. Knead well (works best if you dust your hands with flour) and cut into 6 pieces. Form into balls and place on cookie sheet. Cover with cloth and refrigerate for 1 hour (should double in size, no more). Roll each ball on floured board. Spread with nut filling (nut filling will be the consistency of chunky peanut butter). Roll and place on greased cookie sheet to rest for 30 minutes. Brush tops of rolls with butter bake at 350 degrees 30-40 minutes (can substitute egg white for butter). Note: Place seam of roll facing down on cookie sheet Nut Filling 6 egg whites ½ box powdered sugar 6 cups of ground nuts 1-tsp. lemon or orange rind grated (or 1-tsp. Orange concentrate) 1tsp of vanilla Beat egg whites and add sugar, gradually add lemon/or orange and vanilla. Use 1/6 of mixture on each roll. If nut mixture gets too stiff add a little milk. Brush tops of rolls with butter or egg white and let rest for 30 minutes before baking. This recipe is from the Takacs family cookbook published in 1982. The original recipe is estimated to be 450 years old at the time the cookbook was published.
