Hazelnut Loaf
Filling:
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
Directions:
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.
Variations:
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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