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Pennsylvania Dutch Cooking from AlansKitchen.comIngredients:

  • 1 - package active dry yeast

  • 1/4 - cup lukewarm water

  • 6 - Tablespoons sugar

  • 1 - cup milk, scalded cooled to lukewarm

  • 1 - teaspoon salt

  • 2 - egg yolks, beaten

  • 1 - cup butter

  • 4 - cups all-purpose flour

  • Walnut mixture

    • 1 - cup walnuts, finely chopped

    • 1/2 - cup light brown sugar

    • 1/2 - teaspoon cinnamon

Directions:

Preheat oven to 350 F.

  1. In a glass, add yeast, water, and 2 tablespoon sugar.  Allow the yeast to foam.  In electric mixer bowl, add the milk, sugar, salt, egg yolks, butter, yeast mixture, and 1/4 of the flour.  Attach flat beater and at stir speed mix for 30-seconds.  Attach dough hook, turn to Speed 2, and add the balance of flour.  Beat for 30-seconds. 

  2. Knead on Speed 2 for 2-minutes longer.  Remove bowl from mixer, place dough in large greased bowl, cover, and let rise to double in size or a 1-hour.  Flour board and roll out dough to a 1/8-inch thickness.  In a small bowl, combine the walnuts, brown sugar, and cinnamon.  Spread the walnut mixture on the rolled dough.

  3. Roll dough like a jellyroll.  With a sharp knife, cut into 1-1/2-inch pieces.  Place on greased baking sheet, brush tops with melted butter, and sprinkle some sugar and cinnamon.  Bake in oven for 35-minutes.

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