Recipe - Rich Cocoa Yeast Roll

2 One half pound Flour; (up to 3)
1 cup Sugar
2 pack Vanilla sugar
4 Egg yolks
One half tablespoon Salt
3 Sticks margarine
1 One half cup Warm water
1 One half ounce Yeast

FILLING
One half cup Cocoa and/or
One half cup Walnuts; (ground)
1 cup Sugar
One half cup Confectioners sugar
1 pack Vanilla sugar

The following recipe can be found in volume one of "The Heimishe Cook
Book", put out by the ladies auxiliary of the Nitra Yeshiva, Mt. Kisco, NY.
Many of the recipes in this cookbook are "old world". I believe there are
volumes 2 and 3 also.

Dissolve yeast in warm water. Set aside. Sift flour into bowl. Put in rest
of ingredients. Add dissolved yeast. Knead until smooth. Allow to rise in
greased bowl until double in bulk. Divide dough into 3 equal parts. Roll
out each part on a floured board to approximately One fourth inch thickness. Brush
dough with oil.

Filling: Mix all ingredients. Spread over dough. Roll up dough jellyroll
fashion. Bake at 350 degrees for 45 minutes to 1 hour. Yields: 3 rolls

In order for me to roll this dough out to the desired thickness, I use a
marble rolling pin. It is heavy than the standard rolling pin.
Posted to JEWISHFOOD digest V97 #331 by Bella Parnes bparnes@aabgu.org
on Dec 22, 1997