Recipe - Bolas - Hungarian Sweet Rolls

Stephen Ceideburg
1 pack Dry active yeast
One fourth cup Warm water (110 to 115
degrees)
1 cup Milk
One half cup Granulated sugar
1/3 cup Butter or margarine
One half teaspoon Salt
2 Eggs at room temperature,
slightly beaten
4 One half cup Sifted allpurpose flour,
divided
1 One half cup Firmly packed brown sugar,
divided
One half cup Currants
One half cup Chopped pecans
1 teaspoon Grated lemon zest
1 teaspoon Grated orange zest
One fourth cup Orange juice

In a small bowl, stir yeast into warm water and set aside.

Warm milk and pour over sugar, butter and salt in large bowl; cool to
lukewarm.

Blend in eggs and yeast mixture, then add 4 cups flour and stir to make
soft dough. Turn out on floured board, knead remaining flour into dough,
and knead until smooth and satiny, about 5 minutes. Place in greased bowl,
turning once to grease top. Cover and let rise in warm place until double,
about 1 hour.

Punch down. Roll into 28by14inch rectangle. Combine One half cup of the brown
sugar, currants, pecans, lemon and orange zest; sprinkle evenly over dough.

Beginning with wide side, roll dough up tightly. Cut into 18 1 One half inch
pieces.

In pan, combine remaining 1 cup brown sugar, and orange juice; cook over
medium heat, stirring occasionally, until mixture boils and sugar melts.

Divide syrup into 2 wellbuttered 8inch square pans. Arrange 9 pinwheels
of rolled dough in each pan. Cover and let rise until doubled, about 45
minutes.

Preheat oven to 350 degrees. Bake 35 to 40 minutes, until lightly browned.
Invert onto heated platter and serve.

Adapted from Sunset magazine, February 1967.

From the Oregonian's FOODday, 1/5/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini