Pour 1/3 cup warm milk in a small bowl. Sprinkle yeast and a pinch of sugar over
surface of milk. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
large bowl using a wooden spoon or in work bowl of a heavy duty electric mixer fitted with
paddle attachment, beat together butter and sugar until fluffy. Add egg and beat vigorously for 1
minute. Beat in remaining 2/3 cup milk, lemon zest, salt, and 1 cup flour. Beat in
remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed.
dough onto a lightly floured work surface and knead until smooth, about 3 minutes, dusting with
flour 1 tablespoon at a time as needed to prevent sticking. The dough will be very soft but not
Place dough in a greased deep container.
Turn once to coat top and cover with plastic wrap. Let rise at cool room temperature for 4 to 6 hours,
deflating once or twice, or as long as overnight in the refrigerator.
Gently deflate dough. Turn
dough out onto a floured work surface and divide into 4 equal portions. Form each portion into a thick
rectangle, place on loosely floured parchment paper, cover loosely with a clean tea towel, and let rest for
Filling: Combine walnuts, sugar, and cinnamon in a food processor fitted
with metal blade. Process until finely ground. Combine cognac and milk and, with motor
running, pour mixture through feed tube in a slow, steady stream, processing until a thick,
spreadable paste is formed.
Using a floured rolling pin on a very lightly floured work surface, roll or pat
each dough portion into a 13-by-7-inch rectangle about 1/8 inch thick. Spread surface of each
rectangle evenly with 1/4 of the nut paste. Working with one rectangle at a time and starting from
a long side, fold over a 2-inch section. Continue to fold the dough in this manner to create a flattish oval
(rather than round) long log of dough. Pinch the seams and place the dough, seam side down, on a
greased baking sheet, fitting all 4 rolls horizontally on the pan about 2 inches apart. Brush with the egg
glaze and prick all over with a fork. Let rest, uncovered, at room temperature about 20 minutes.
Preheat oven to 350F. Brush once more with beaten egg. Place baking sheet on a rack in
center of oven and bake 30 to 40 minutes, or until golden and loaves sound hollow when tapped. Let rest on baking sheet 10 minutes.
Using a large spatula, transfer the loaves to a cooling rack. Cool completely.
recipe from www.inmamaskitchen.com
more cookie recipes