Ingredients for Roszke Aka Nuthorns
- Butter
- Crisco
- Powdered sugar, for dusting
- Egg Yolks
- Sour Cream
- Salt
- 5-6 cups all-purpose flour
- Cake Yeast
- Walnuts
- Egg White
- 2 cups granulated sugar
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How to Make Roszke Aka Nuthorns
- Cream together 2 large eggs and 1 cup (2 sticks) of shortening. Gradually add 2 cups of granulated sugar.
- In a separate bowl, dissolve 1 package (2 ¼ teaspoons) active dry yeast in ¼ cup warm milk (105-115°F).
- Add 5-6 cups all-purpose flour to the creamed mixture, alternating with 1 cup sour cream. Stir in the dissolved yeast and warm milk until a soft dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and refrigerate overnight.
- In the morning, remove the dough from the refrigerator and let it sit at room temperature for 30 minutes. Divide the dough into 8-9 equal pieces.
- Shape each piece into a ball, cover, and let rise for 30 minutes. Roll each ball into a 10x10 inch square.
- Spread your favorite filling (see optional filling suggestions below) evenly over each square. Roll up tightly from one side, like a jelly roll. Cut into 1-inch thick crescents.
- Place crescents onto ungreased baking sheets. Let rise for another 30 minutes.
- Bake at 350°F (175°C) for 20-25 minutes, or until golden brown. Let cool completely on a wire rack before dusting generously with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
12g
Fat
45g
Carbs
7g
