Recipe - June Meyers Authentic Hungarian Cucumber Relish(From Tante

10 in tube pan
1 cup Sour cream
One half cup Melted butter (no margarine)
One half cup Sugar
1 teaspoon Salt
2 Cakes yeast
3 Eggs
4 One half cup Flour

MIXTURE TO ROLL DOUGH IN
One half cup Soft butter melted
1 cup Chopped walnuts
1 cup Sugar
1 teaspoon Cinnamon

This coffee cake consists of balls of coffee cake dough made in a round
tube cakepan with nuts, cinnamon and a syruplike glaze on the outside.
This recipe is not a quick one. It uses yeast in the dough and that means a
2 One half to 3 hours spent in raising the dough. It is a good recipe for a lazy
Saturday or Sunday. I always double the recipe to make two. One for the
freezer and one for afternoon coffee. Regards, June Meyer.

Mix sour cream, sugar, salt and yeast. Stir until yeast dissolves. Add
eggs, softened butter and half the flour. Mix well and add rest of flour.
Turn dough out on floured board and knead until smooth for about 10 to 15
minutes. Place in greased bowl. Cover and let rise in warm place until
double in bulk for about 1 One half to 2 hours. Punch dough down. Turn over and
let rise again for 45 minutes. After second rising, form into walnutsized
balls. Melt butter in small cup. Dip each ball in melted butter and roll in
sugar and walnut and cinnamon mixture. Place in layers in 10inch greased
tube pan. Sprinkle any remaining sugarnut mixture or melted butter over
the top layer of balls. Cover pan with waxed paper and towel and let dough
rise again 45 minutes. Bake 40 to 50 minutes at 375 degrees or until golden
brown. Run spatula around sides of coffee cake, and invert onto plate. To
serve, break coffee cake apart with two forks.

If you try one of my recipes please tell me what you think.
EMail me at: june4@interaccess.com WALT
Posted to EATL Digest 25 November 96

Date: Tue, 26 Nov 1996 22:50:04 0500

From: Walt Gray waltgray@MNSINC.COM