1 pk Active dry yeast 3 Eggs, beaten 1/4 c Water 4 1/2 c Flour 3/4 c Scalded milk 3/4 c Butter, melted 1/2 c Sugar 1/2 c Shortening 1/2 ts Salt Soften yeast in warm water with 1 tbs of sugar. Set aside. In another large bowl combine milk, shortening, sugar, and salt. Cool to lukewarm then add yeast mixture and mix well. Add eggs. Measure in flour 1 cup at a time, mixing well until dough is smooth, soft and elastic, and no longer sticky. Knead lightly on floured surface. Form into ball. Place in warm bowl, cover and let rise in a warm, draft free place until doubled; about 2 to 2-1/2 hours with regular yeast. Punch down, knead lightly and divide into thirds. Roll each third into a 12 inch circle. Brush with melted butter. Cut into 12 pie-shaped wedges and roll (starting at wide end ending at the point) each wedge into a crescent. Brush each crescent with melted butter. Place on greased baking sheet and let rise until very light (about an hour). Bake at about 375 degrees for about 12 minutes or until light golden brown. Experiment with your oven, as the temperature can vary between 350 and 400 degrees. If the rolls burn on the bottom before turning light brown, the oven is too hot.
For the dough: 2 1/2 cups AP flour 1 cup (2 sticks) unsalted butter 1 cup sour cream 1 egg yolk 1 Tbs milk
In a large bowl cut the butter into the flour until you have pieces a little smaller than a pea. In a separate bowl mix your sour cream, egg yolk, and milk. Add your sour cream mixture to your flour and mix with a fork until it begins to come together. Lightly flour your table and gently work together until you have a ball of dough (important to not over work as the heat from your hands will melt the butter and you won’t end up with a flaky result). Wrap with plastic and refrigerate for 1 hour.
Filling: 1 heaping cup walnuts (finely chopped) 1/2 cup white sugar 1/2 cup brown sugar 1 1/2 tsp cinnamon
Mix all ingredients together
To assemble: Cut your dough into six even pieces. On a lightly floured table roll dough into a circle 1/8 inch thick. Evenly spread 1/6 walnut mixture around dough. Cut circle into quarters like you were to cut a pizza. Cut each quarter into 2 more (slices). Beginning from the out side wrap each slice up tightly (while doing this if any filling falls out just scope it up and put it on the rest). Place cookies on the lightly greased sheet pan and while doing so give them a slight bend or moon shape. Bake at 375 for 20-25 minutes or until just golden brown. Enjoy!
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.