From “Beyond Delicious: The Ghost Whisperer’s Cookbook,” by Mary Ann Winkowski.
Potato water is water saved from boiling potatoes. If you don’t have it, simply substitute warm tap water. Makes 1 nut roll.
Ingredients
For the filling
1/2 cup water
1/2 cup sugar
1 cup walnuts
Bit of vanilla or grated lemon peel
For the dough
1 cake yeast (0.6-ounce size or 1/3 of the 2-ounce size)
3/4 cup warm potato water (see note, above)
1/2 cup sugar
3 eggs
1/2 cup lard or butter
Dash of salt
4 cups flour
Directions
For the filling, boil water and sugar together, then let cool. Add walnuts and pound into a paste. Add a bit of vanilla or lemon peel, and stir until smooth.
For the dough, dissolve the yeast into potato water and add a little bit of sugar. Then combine the remaining sugar, eggs, lard, salt and flour.
Let dough rise about 1 hour.
Roll out into a rectangle. (Hint from Bess: Roll out dough on a floured cloth, then roll up by picking up the cloth. It makes a nice tight roll that way). Spread with walnut filling. Roll up.
Let dough rise again until doubled in size. Place roll, seam down, on greased pan. Brush with egg wash. Bake at 350 degrees for 30 to 35 minutes.
