Jewish Mandlebrot
By: Jenny Richards
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 eggs
1 c. sugar
1 c. salad oil
6 c.s unsifted all-purpose flour
4 tsp.s baking powder
1 can (6 oz.) pecans or walnuts, chopped (2 c.)
 c. sugar
2 tsp.s cinnamon
1 c. golden raisins
Salad oil
1 jar (18 oz.) strawberry or cherry 
Preparation

1 1. In medium bowl, combine eggs and 1 cup each sugar and salad oil. Beat until well combined. 2 2. Sift flour with baking powder into very large bowl. 3 3. Make a well in the center; pour in egg mixture. Stir around the bowl using a wooden spoon, until well blended. 4 4. Turn dough out onto lightly floured pastry cloth. With flour knead until smooth, about 5 minutes. 5 5. Preheat oven to 350 degrees. Grease lightly roasting pans or cookie sheets. In small bowl mix together filling (nuts, sugar, cinnamon and raisins). 6 6. Divide dough into 5 equal parts. 7 7. Roll each into 10x12 rectangle. Roll out on oiled surface. 8 8. Brush lightly with tsp. oil. Spread 5 tbsp. preserves; sprinkle 1/2 cup mixture evenly around. From long side, roll as for jelly roll; pinch each end. 9 9. Place 5 loaves in pans 1/2 inch apart. Put seam side up. Bake 45-50 minutes or until golden brown. 10 10. Remove to wire rack; cool 10 minutes before removing from pan. Cool completely. Cut into 12 diagonal slices. If desired, sprinkle with confectioners' sugar.. 11 11. Store covered in cool, dry place. Mellows with age. 


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Yield:




12.0 servings





Added:

    Friday, December 10, 2010 - 1:02am  


Creator: 

Jenny Richards 










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Preparation

 1  1. In medium bowl, combine eggs and 1 cup each sugar and salad oil. Beat until well combined.  2  2. Sift flour with baking powder into very large bowl.  3  3. Make a well in the center; pour in egg mixture. Stir around the bowl using a wooden spoon, until well blended.  4  4. Turn dough out onto lightly floured pastry cloth. With flour knead until smooth, about 5 minutes.  5  5. Preheat oven to 350 degrees. Grease lightly roasting pans or cookie sheets. In small bowl mix together filling (nuts, sugar, cinnamon and raisins).  6  6. Divide dough into 5 equal parts.  7  7. Roll each into 10x12 rectangle. Roll out on oiled surface.  8  8. Brush lightly with tsp. oil. Spread 5 tbsp. preserves; sprinkle 1/2 cup mixture evenly around. From long side, roll as for jelly roll; pinch each end.  9  9. Place 5 loaves in pans 1/2 inch apart. Put seam side up. Bake 45-50 minutes or until golden brown.  10  10. Remove to wire rack; cool 10 minutes before removing from pan. Cool completely. Cut into 12 diagonal slices. If desired, sprinkle with confectioners' sugar..  11  11. Store covered in cool, dry place. Mellows with age.