Mattersburg Almond Roll

A rich, moist continental pastry with an almond filling, Mattersburg Almond Roll is worth all the effort expended in its preparation. Serve this delicious cake with freshly percolated coffee.


3 oz. plus

2 teaspoons butter

2 oz. fresh yeast

8 oz. plus { teaspoon sugar

1 tablespoon lukewarm water

3 fl. oz. milk

1 lb. flour

1 teaspoon salt

6 egg yolks, lightly beaten

2 teaspoons vanilla essence grated rind of

1 lemon

2 oz. unsalted butter

4 oz. sugar

2 egg yolks, lightly beaten

8 oz. ground almonds grated rind of

1 orange

4 oz. sultanas or seedless raisins

1 teaspoon vanilla essence

1 small egg, lightly beaten

Grease two large baking sheets with the 2 teaspoons of butter. Set aside.

Crumble the yeast into a small bowl and mash in the { teaspoon of sugar with a kitchen fork. Add the water and cream the water and yeast together to form a smooth paste. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes, or until the yeast mixture is puffed up and frothy.

In a medium-sized saucepan, scald the milk over moderately high heat (bring to just below boiling point). Reduce the heat to low and add the remaining butter.

When the butter has melted, remove the pan from the heat and allow the butter and milk mixture to cool to lukewarm.

Sift the flour, remaining sugar and the salt into a warmed large mixing bowl. Make a well in the centre of the flour mixture and pour in the yeast mixture, the milk and butter mixture, the beaten egg yolks, vanilla and lemon rind. Using your fingers or a spatula, gradually draw the flour into the liquid. Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl. If the dough is too sticky, add a little more flour to make it kneadable.

Turn the dough out on to a floured board or marble slab and knead for about 5 minutes, rcflouring the surface if the dough becomes sticky. The dough should then be clastic and smooth.

Rinse, thoroughly dry and lightly grease the large mixing bowl. Shape the dough into a ball and return it to the bowl. Dust the top of the dough with a little flour and cover the bowl with a clean, damp cloth. Set the bowl in a warm, draught-free place and leave it for 1 to 11 hours or until the dough has risen and almost doubled in bulk.

Meanwhile, prepare the almond filling. In a medium-sized mixing bowl, cream the butter and sugar together with a wooden spoon until the mixture is light and fluffy. Beat in the egg yolks. Gradually stir in the almonds, orange rind, sultanas or seedless raisins and vanilla essence, beating until the ingredients are well blended. Set aside.

Turn the risen dough out of the bowl on to a floured surface and knead it for about 4 minutes. Using a sharp knife, cut the dough into two pieces. Roll each piece out into a 10- by 12-inch rectangle, 2-inch thick.

Spoon half of the almond filling on to Mattersburg Almond Roll, yeast pastry filled with almonds and sultanas or raisins, may be served with coffee. the centre of each of the rectangles and spread it evenly over, leaving a 1-inch border all round.

Carefully roll the rectangles, Swiss roll style. Carefully transfer the rolls to the baking sheets, scam sides down.

Brush the tops and sides of the rolls with the egg glaze and return them to a warm place for 30 minutes.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Brush the rolls again with the remaining egg glaze.

Place the rolls in the centre of the oven and bake for 35 to 45 minutes, or until they are golden brown.

Remove the rolls from the oven and set aside to cool on a wire rack before serving.