Hungarian Nut Rolls

 2 packages (1/4 oz each) active dry yeast

1/2 cup warm milk (110 to 115 degrees)

1/4 cup plus 2 Tbsp sugar

3/4 tsp salt

1 cup butter, softened

1 cup sour cream

3 large eggs, room temperature, lightly beaten 

6 to 6 1/2 cups all-purpose flour

Filling:

1 1/4 cups sugar

1/2 cup butter, cubed

 1 large egg

1/2 tsp ground cinnamon

4 1/2 cups ground walnuts

1 large apple, peeled and grated

 

Icing:

2 cups confectioners sugar

2 to 3 Tbsp milk

1.  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 until smooth, 3 minutes.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

2.  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.

3.  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.

4.  Punch dough down.  Turn onto a lightly floured surface; divide into 4 portions.  Roll each into a 12x10 inch rectangle.  Spread filling to within 1/2 inch 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.

5.  Bake at 350 degrees for 30-40 minutes or until lightly browned.  Remove from pans to wire racks to cool.  Combine icing ingredients; drizzle over loaves.

Makes: 4 loaves (12 slices each)