Russian nut buns (quick version)

1 loaf

Ingredients

Quantity Ingredient
Sunset Magazine, December
2 cups Sliced or coarsely chopped almonds
½ can (15 oz size) sweetened condensed milk
¼ cup Butter
2 tablespoons Milk
1 cup Sifted powdered sugar
4 teaspoons Lemon juice (about) 1961
⅓ cup Raisins
1 pack Hot roll mix (about 14 oz size) or sweet yeast
Dough for 1 bread loaf
2 tablespoons Soft butter (or 3 Tbsp)
¼ teaspoon Almond extract

Directions

SERVINGS: 1½ DOZEN ROLLS,

SOURCE: MOM-E'S OLD MAGAZINE

FROM: SALLIE KREBS

ICING

Combine in a saucepan chopped almonds, sweetened condensed milk, butter, and milk. Bring to a boil, stirring. Reduce heat and simmer, stirring, until mixture has a glaze-like appearance, about 5 minutes.

Remove from heat, add raisins; let cool. Make up hot roll mix as directed on package (or prepare your own sweet yeast dough). After it has risen, punch down; on lightly floured board, roll dough into a rectangle about 15 by 20 inches. Spread evenly with butter, then with filling. Roll up, starting with 20-inch side. Cut into 18 slices.

Place on well greased pan, 9 by 13 inches. Cover and let rise in a warm place until about doubled. Bake at 375-F for 20 to 25 minutes or until brown. Turn onto another baking sheet, then turn topside up on a wire rack to cool. While warm, drizzle with icing. To make as a single loaf, shape the dough into a 9 by 12 inch rectangle, spread sith filling, roll up, and place in 5 by 9 inch loaf pan. Let rise.

Bake at 350-F for 45 minutes or until browned. Turn out of pan and cool on wire rack. Glaze with icing before it cools. Icing: Blend powdered sugar, lemon juice and almond extract until smooth.

Submitted By SALLIE KREBS On 12-04-94

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