Time 8h50m Yield 24 Number Of Ingredients 7 Steps:
Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight. Combine walnuts, sugar, and cinnamon in a small bowl. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets. Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel. Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets. Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.
Time 50m Yield 16 serving(s) Number Of Ingredients 11 Steps:
Soften the yeast in warm water. Stir in the 1 tsp. sugar. Let stand in warm place until bubbly. This will take about four minutes. Cut the butter into the flour with a pastry blender. Stir in the yeast mixture and the egg yolks. Shape dough into a ball. Let rest about 30 minutes. Beat the egg white until stiff. Beat in the remaining sugar to make a thick meringue. Fold in the nuts. Set aside. Roll dough into a 16 inch circle and cut into 16 wedges. Spread meringue onto the dough. Roll each wedge from wide end to the tip. Place onto a greased baking sheet. Bake 350 degrees for 20 minutes, until golden. Make a glaze with the vanilla, powdered sugar and the tablespoon of milk. Frost each cookie.
Time 55m Yield 8 dozen. Number Of Ingredients 14 Steps:
In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky). , For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts. , Divide dough into eight portions. On a work surface heavily coated with confectioners’ sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners’ sugar to work surface as needed. , Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.
Time 1h Yield 80 Kifles Number Of Ingredients 11 Steps:
Combine nuts, sugar and vanilla. Fold in egg whites; set aside. Put flour into a large bowl. Add the yeast to the egg yolks in a small bowl and let soften. Cut butter into the flour until crumbly. Add egg yolks and yeast and sour cream. Mix well until it forms a smooth ball. Form into 10 balls and chill. Mix 1 cup granulated and 1 cup powdered sugar. On counter top, sprinkle a spoonful of sugar mixture, place 1 ball on the sugar, add more sugar on top, roll out ball Roll until dough is 1/8-inch thick, forming a circle. Cut the circle into 8 pie-shaped wedges. Fill the wide end of each wedge with 1 level teaspoon of filling. Roll from wide end to the point. Continue with all the balls. Place on greased cookie sheets. Bake at 325°F for 15 minutes.
Time 1h10m Yield 4 loaves (12 slices each). Number Of Ingredients 18 Steps:
In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.
Time 2h15m Yield 48 Number Of Ingredients 18 Steps:
Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined. Combine flour, milk, and yeast mixture in a separate bowl; mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour. Knead risen dough down gently; cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes. While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract; beat to combine. Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick. Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet. Bake in the preheated oven until golden, about 45 minutes.
