Ingredients:
For Dough
Two 1⁄4- ounce packages active dry yeast
1 cup vegetable shortening
1 cup sugar
1 teaspoon salt
2 eggs
6 to 61⁄2 cups all-purpose fl our
For Filling
1 pound walnuts, ground
11⁄2 to 2 cups sugar, or to taste
11⁄2 to 2 teaspoons ground nutmeg, or to taste assembly
2 cups (4 sticks) butter, melted
Method:
1. To prepare the dough, combine the yeast with 1 cup warm water (105° to 115°F) in a small bowl; stir to dissolve the yeast. Combine 1 cup warm water (105° to 115°F) and the shortening in a separate bowl and stir until the shortening dissolves.
2. Mix the sugar, salt, eggs, yeast mixture, and shortening mixture in a large bowl.
3. Add 6 cups of the flour, 2 cups at a time. Turn the dough out onto a floured board and knead until smooth, adding another 1⁄2 cup flour if needed. Cover and let rise in a warm place until doubled, 1⁄2 to 1 hour.
4. To prepare the filling, combine all of the ingredients in a medium bowl; mix well.
5. To assemble, separate the dough into 5 pieces. On a fl oured surface, roll out each piece of dough into a 10 × 15- inch rectangle.
6. Brush each piece with about 1⁄3 cup of the melted butter and sprinkle 11⁄2 cups of the fi lling mixture evenly over the dough. Roll up the dough jelly- roll style to form a 15- inch roll and place on a cookie sheet. Repeat with the remain-ing dough pieces.
7. Place the rolls on the cookie sheets about 2 inches apart. Cover and let rise in a warm place for 1 hour.
8. Preheat the oven to 350°F. Bake for 20 to 25 minutes until golden. Brush lightly with melted butter, if desired. Place on wire racks to cool completely before slicing each roll into 15 pieces.
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| Kolac Recipe |
