These look delicious! I feel like this would be something you would walk by a bakery window on the street and then stop and drool over before they drew you inside. The icing was a terrific touch. However messy the process might have been, they definitely look worth it! yum!
I grew up eating these, and the more traditional way to make them would be to just roll up the dough with the nut filling and bake it as a whole loaf, then slice into pieces once it's done baking. It would probably be a lot easier and not as messy also. I made this at Christmas this year, but I don't have any pics. Try it with poppyseed, or slightly sweetened ricotta cheese mixed with raisens, vanilla and orange zest as a filling also. It's great.
While look into this a bit I did see that the traditional way to make these was in the shape of a loaf, I've just been experimenting (aka Playing Around). Thanks for telling me about the other fillings that are used. I'll do some more searching for these other types.
Wet filling or not, these look fantastic! I recently had a softer sweet roll dough (new recipe) plus a slightly wetter filling (miscalculated increasing my usual filling). Next time I'll add some ground nuts. I could tell slicing rolls for overnight fridge proof would be a mess, and put the sheet tray with the filled roll (on Silpat) in the freezer for 15? minutes. It stopped the roll spreading & helped firm up everything enough to cut slices so I could go to bed. The rolls baked up beautifully in the morning. Can't wait to try these recipes. Thanks for sharing!
a half hour to make slicing perfect and easy easy as pie but not as tasty! These have to be about as tasty as they get too. I like a bit of lemon in the glaze to cut the fat a bit. Learned that for the 3 grandmas that sadly are down to 2 now. I miss them.
These look delicious! I feel like this would be something you would walk by a bakery window on the street and then stop and drool over before they drew you inside. The icing was a terrific touch. However messy the process might have been, they definitely look worth it! yum!
-Rachel
I grew up eating these, and the more traditional way to make them would be to just roll up the dough with the nut filling and bake it as a whole loaf, then slice into pieces once it's done baking. It would probably be a lot easier and not as messy also. I made this at Christmas this year, but I don't have any pics. Try it with poppyseed, or slightly sweetened ricotta cheese mixed with raisens, vanilla and orange zest as a filling also. It's great.
Terry
Terry,
While look into this a bit I did see that the traditional way to make these was in the shape of a loaf, I've just been experimenting (aka Playing Around). Thanks for telling me about the other fillings that are used. I'll do some more searching for these other types.
Thanks, Dwayne
I think I might have to try your method also. Those pics of yours sure look tasty.
Terry
Wet filling or not, these look fantastic! I recently had a softer sweet roll dough (new recipe) plus a slightly wetter filling (miscalculated increasing my usual filling). Next time I'll add some ground nuts. I could tell slicing rolls for overnight fridge proof would be a mess, and put the sheet tray with the filled roll (on Silpat) in the freezer for 15? minutes. It stopped the roll spreading & helped firm up everything enough to cut slices so I could go to bed. The rolls baked up beautifully in the morning. Can't wait to try these recipes. Thanks for sharing!
Thanks for the idea, I had not thought of that. That might have made this job much easier and the end product look much nicer.
Dwayne
a half hour to make slicing perfect and easy easy as pie but not as tasty! These have to be about as tasty as they get too. I like a bit of lemon in the glaze to cut the fat a bit. Learned that for the 3 grandmas that sadly are down to 2 now. I miss them.
Happy baking Dwayne