Preparation
Production of soft dough:
Combine hot milk, sugar, salt, softened butter and eggs beaten. Add Dissolv yeast in warm water and other ingredients. Half of the flour, mix until smooth. Flour, easy to handle. Knead the dough on a lightly floured work surface. Put the dough in a greased bowl and cover in a warm place with no current place until doubled in size. Cutting and let double again. Divide the dough into thirds. Roll each piece until the rectangular thin. Spread filling, rolling and spinning around like a snail or cinnamon roll. Place in greased cake pans 8 inches or 9 inches. Cover, let rise in a warm place. Bake at 350 degrees for 30-45 minutes.
Prepare the filling:
In a skillet over medium heat, combine sugar, evaporated milk, and margarine and heat. Add nuts, eggs, then beaten and mix well. Cook 1 minute, stirring constantly. From take heat, add a pinch of salt, cocoa, cinnamon and mix well. Allow to cool until warm enough to spread out.
Yield: 3 loaves
Recipe Source: second Roberta and Krystal Dent of Salina, KS in the Pan Fleischmann yeast previously best competition, Kansas State Fair
Reprinted with permission.
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