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Grandma Ann's Nutbread Nut Horns
Dough:
1/2 cake yeast
1/2 C. lukewarm milk
1/2 T. salt
3 eggs, beaten
1 C. shortening
3 to 3 1/2 C. flour
Nut filling:
1 1/2 lbs. nuts (approximately 5 1/2 cups), ground
1/2 C. sugar
1/4 lb. (1 stick) butter, melted
1/2 t. vanilla
To brush dough:
1 egg, beaten
1/2 T. warm water
Crumble the yeast into a large bowl, add the lukewarm milk and stir until the
yeast is dissolved. Add the salt and the beaten eggs.
Mix the flour and shortening together like making a piecrust. Stir into liquid
mixture. Mix well and chill dough for at least three hours (can store
overnight).
For the nut filling, mix all filling ingredients together. If filling is too
stiff, add a small amount of warm milk to make the filling moist.
Divide the dough into several pieces and roll out until 1/4-inch thick on a
board dusted generously with sugar. Cut into 2 1/2-inch squares, place spoonful
of nut mixture on each square. Start from one corner and roll, tuck ends under,
and twist into a crescent shape. Brush slightly with the beaten egg and water
mixture. Let rise for about 30 minutes.
Bake at 375 until golden brown, about 20 minutes.
Makes approximately 30 nut horns.
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