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Parve
Medium
15 Servings
Allergens 
55 Minutes
Diets
This Hungarian classic was usually reserved for special occasions, but we think any day becomes a special occasion when this gorgeous pastry comes out of the oven.
2 pounds flour
1 pound shortening
8 egg yolks
5 ounces Or Haganuz Har Gelili or other white wine
5 ounces warm water
10 ounces Gefen Honey
1/2 cup sugar
3 heaping tablespoons Haddar Baking Powder
1/2 teaspoon baking soda
3 and 1/3 cups flour
3 tablespoons sugar
pinch of salt
2 whole eggs plus 1 yolk
4 ounces margarine (use soy-free, if needed)
1 and 1/2 ounces yeast
2/3 cup water
2 teaspoons vanilla sugar
1/2 cup Gefen Honey
1/2 cup oil
1 pound chopped walnuts
3/4 cup sugar
grated lemon rind (optional)
1 cup raisins (optional)
Combine all ingredients for desired dough until smooth.
Divide into two parts. Roll to one quarter-inch thickness.
Combine honey and oil. Brush over dough with pastry brush.
Combine nuts, sugar, and raisins. Spread half over each dough.
Roll up jelly-roll style. Mark indentations every one and a half inches.
Bake at 350 degrees Fahrenheit for 45 minutes. (After 25 minutes, open the oven and brush the loaves with honey and oil mixture). Brush with honey and oil when done.
Preheat the oven to 350 degrees Fahrenheit.
Yields 2 loaves
Photography and Styling by Baila Rochel Leiner
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My grandmother made this every year. I would chop the nuts and mix in the raisins. She never used a bowl . The flour was piled in the middle of the table and we would make of hole in the center for the other ingredients.