Mary's honey walnut swirl

2 loaves

Ingredients

Quantity Ingredient
2 tablespoons Active dry yeast
1 cup Lukewarm water
2 Eggs, beaten
1 cup Water
¾ cup Sugar
¼ cup Honey
1 Egg, beaten
½ teaspoon Vanilla
1 teaspoon Cinnamon
4 tablespoons Oil
1 teaspoon Orange peel
1 teaspoon Lemon peel
6½ cup To 7 c hot roll mix
¼ teaspoon Salt
½ cup Chopped nuts
Powdered Sugar Glaze (see
Swedish Cinnamon Twists)

Directions

HONEY FILLING

In a large bowl, dissolve yeast in 1 cup lukewarm water. When yeast starts to bubble, add eggs, 1 cup water, oil, orange peel and lemon peel. Blend well. Add hot roll mix 1 cup at a time to make a soft dough. On a lightly floured surface, knead dough 5 to 7 minutes until smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with damp towel and place in warm place to rise until dough is doubled in bulk, about 1 hour. Punch down dough. Prepare honey filling. Preheat oven to 375. Butter two 9" loaf pans. Divide dough into 2 balls. Roll out each ball to two 9 x 14 rectangles, about ½" thick. Spread honey filling to within 1" of edges. Roll up like a jelly roll from small end, lifting dough slightly and sealing edges as you roll. Seal ends and put into prepared pans, seam side down. Cover and let rise in a warm place until dough is slightly rounded above top of pan. Bake 45 to 50 minutes, until deep golden brown. Cool on wire rack. While still warm, drizzle powdered sugar glaze in top of loaves.

Submitted By MEG ANTCZAK On 02-06-95

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