Adapted from Betty Crocker's International Cookbook. We had something similar at a wonderful local Swiss restaurant.
- 1 box Pillsbury Hot Roll Mix (substitute milk for the liquid called for on the box directions)
- 3 tbsp Sugar
- 2 tbsp vegetable oil
- 1 large egg, beaten well
- 2 large eggs
- 2-1/2 c ground English walnuts or pecans
- 1-1/2 c Sugar
- 3/4 c evaporated milk
- 1 stick real butter, melted and cooled to room temperature
- raisins, optional
In a large bowl, combine the hot roll mix, the required amount of milk as the liquid, Sugar and oil.
Add the beaten egg.
Stir well, turn onto floured surface and knead 15 minutes, or until dough springs back when poked with your finger.
oil a clean bowl, add the ball of dough, turning to coat all sides.
Cover and let rise until double in bulk.
Knead it again for a minute or two and roll and stretch it to approximately 49" long and 34" wide.
Mix the filling and cook it slightly until it begins to thicken.
Spread the filling on the dough, roll up jellyroll style; cut it to fit into 2 or 3 greased bread pans; score the tops if you wish.
Cover and let rise another hour.
Preheat oven to 350 degrees and bake about 45 minutes until nicey browned.
Remove from pans and allow to cool on wire racks.