Friday, December 28, 2007


These are great as gifts or just to eat for breakfast (or dessert!) during the holidays. We make these at Easter & Christmas because they are just too yummy to make only once a year! If you make all the ingredients ahead of time, you can keep it all in the fridge for a few days and make fresh in the mornings.

makes 6 “rolls” (about 24 servings) ~ cook & prep time: 24 hrs.

1 cup shortening
2 tsp. salt
3/4 cup sugar
4 eggs
1 cup cold water
2 pkgs. yeast
1/2 cup lukewarm water
1 cup boiling water
7-8 cups flour

Custard filling:
2 Tbs. flour
2 egg yolks (save whites)
2 cups milk
1/2 tsp. salt
1 tsp. vanilla
1/2 cup sugar

Almond filling:
1 cup sugar
2 cups rolled oats
1 square margarine or butter
2 tsp. almond flavoring

In large mixing bowl, cream together shortening, sugar & salt. Add boiling water & stir until smooth. Dissolve yeast in lukewarm water & set aside. Beat eggs & add to shortening mixture. Add in 2 cups flour & yeast. Alternately add the 1 cup cold water & rest of flour. Stir until smooth. Dough will be very sticky. Lightly grease top of dough. Cover & place in fridge at least 24 hours (can be kept up to 3 days in fridge). Prepare the almond filling by crumbling all ingredients together. Prepare the custard filling by mixing sugar, flour & salt together. Beat egg yolk (save white for later), & add egg yolk, milk & vanilla to sugar mixture. Cook until very thick. Separate dough into 6 portions. Roll each portion into rectangles aprox. 1/4 inch thick onto floured surface. Transfer dough to greased cookie sheets. fill the center of each roll with custard filling then almond filling. Slice edges of dough & braid (crossover) top. Add a little water to the saved egg white & beat until foamy. Brush egg white on top of the rolls with [pastry brush. Let rolls raise aprox. 1/2 to 1 hour. Bake @ 350 degrees for 10 - 15 minutes. Brush powdered sugar icing (powdered sugar & water or milk mixed to a thin, smooth consistency) on top of warm rolls. Wrap rolls in wax paper & foil or serve immediately.

~recipe from Jami Leatham ~