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Kulach

Ingredients :
DOUGH
6	cup	Flour (nit a full 7) (up to 7)
3	tbl	Sugar
1	tsp	Salt
3	x	Eggs (room temperature)
2	pkt	Yeast (I use fleiscman's)
1	cup	Sour cream
1/2	cup	Water
2	stk	margarine/ butter
FILLING
1	lb	Walnuts, ground
3/4	cup	Sugar
1/2	cup	Milk
1	cup	Raisins
1	tbl	Butter
1	tsp	Lemon juice

How to cook :

This is my great grandmother's recipe who came from Hungary when she was a teenager, having already been matched by her family to my greet grandfather who was Hungarian also, and had moved to America a few years before.
Heat milk, add sugar, walnuts and stir.
Add butter & lemon juice and combine.
Remove and let cool.
In large bowl, mix 2 cups flour, sugar, salt & yeast.
On stove put sour cream, water and butter in sauce pan.
Heat till very warm, don't boil (OK if butter doesn't melt all the way).
Add to dry ingredients, beat 2 minutes at med.
speed on mixer. Add eggs, and 1 cup flour, beat at high 2 minutes.
Stir in flour to make soft dough (sticky).
Knead a few times, rest 10 minutes.
Divide into 4 pieces - take 1, cover rest.
Roll into 14" X 12" rectangle.
Spread each with 1/4 cup filling - don't spread to edges and be careful not to tear dough.
Roll up like a jelly roll and tuck ends underneath.
Put on greased sheet, cover and let rise till double ( 1 hour).
Repeat with other 3 sections of dough.
Brush with beaten egg.
Bake 350 F for 35 minutes or until golden brown.
Often times I make extra filling so I can use more on each loaf, since I love it and 1/4 cup doesn't always do it for me.
These can be frozen.

Tags : Hungarian Hungary European