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    You are in: Home / Recipes / Classic Hungarian Raisin Nut Roll - Dios Kalacs Recipe
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    Classic Hungarian Raisin Nut Roll - Dios Kalacs

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    4 hrs

    30 mins

    Cooking CF's Note:

    This is my adaptation of my father-in-law's Dios Kalacs recipe. He would make this at Christmas. Later in his life he spent much time learning how to make his Hungarian mother's nut roll, which he had enjoyed as a child. It is especially wonderful in the morning warmed in the microwave.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    filling

    Directions:

    1. 1
      Dissolve yeast in warm milk in large bowl of electric mixer. Let stand 5 minutes.
    2. 2
      Add sour cream, butter and eggs to milk mixture and blend well.
    3. 3
      Mix 6 cups flour, salt, and sugar and add to mixture in bowl. Mix untill well combined and dough is easy to handle. Add more flour if dough is sticky to touch.
    4. 4
      Turn dough out onto floured board. Divide into 4 equal portions.
    5. 5
      Make filling:.
    6. 6
      Combine raisins, nuts, sugar and extracts.
    7. 7
      Beat egg white until soft peaks form.
    8. 8
      Fold egg white into raisin mixture.
    9. 9
      Divide filling into 4 equal protions.
    10. 10
      Roll each dough ball to 1/4 inch thickness and spread with 1/4th of the filling. Roll up lenghtwise into jelly roll shape and curve roll. Place on baking sheet with the seam side down. Be sure all edges are sealed. Brush rolls with melted butter
    11. 11
      Bake at 350 degrees for 30 to 40 minutes until golden brown. Take out of oven and brush again with melted butter.

    Ratings & Reviews:

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    Nutritional Facts for Classic Hungarian Raisin Nut Roll - Dios Kalacs

    Serving Size: 1 (2149 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2005.4
     
    Calories from Fat 933
    46%
    Total Fat 103.7 g
    159%
    Saturated Fat 41.4 g
    207%
    Cholesterol 295.6 mg
    98%
    Sodium 982.1 mg
    40%
    Total Carbohydrate 243.1 g
    81%
    Dietary Fiber 13.6 g
    54%
    Sugars 81.0 g
    324%
    Protein 36.3 g
    72%

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