Thursday, July 21, 2016

Hazelnut Loaf

Hazelnut Loaf
4 oz. ground Hazelnuts or Filberts
1/2 cup sugar
1/2 teaspoon almond extract
1 egg
3 tablespoons water
Beat the last three ingredients together and mix well with Hazelnuts and sugar.  Put aside until needed.

Cottage Cheese Oil Dough
6 oz. cottage cheese
1/2 cup oil
1/3 cup milk
1 egg
1/2 cup sugar
1/8 teaspoon salt
2 1/2 cups flour
4 1/2 teaspoons baking powder

Beat the cottage cheese until smooth.  Add the liquids and sugar and beat well.  (If dough seems too thin add 1/2 cup flour more.)

Roll dough on floured sheet about 18" long and width of a loaf pan.  

Spread filling and roll up.  Place in greased loaf pan.

Cut center 1" deep lengthwise or make a zig-zag cut.

Bake at 350 until top springs back.

The cottage cheese oil dough is a basic sweet dough and can be used for a variation of desserts. e.g.
Spread dough on a 15" x 10" sheet.
Spread 1/2 of the dough with drained red pitted cherries, the other half with apricots or apple.  Top all of this with streusel topping.

To make Streusel Topping:
Crumble 1 cup flour
1/2 cup sugar
1/2 cup butter

Add raisins to dough and make buns.

Use as a Swedish Tea Ring.

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