Italian Christmas Rolls

Janine's family recipe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the nuts in a food processor. 8-10 seconds in the Bosch chopper is about right. Aim for pieces no larger than 1/4".

Step 2

Beat eggs with oil, anise oil, and whiskey until smooth using the whisk attachment. Add water and blend.

Step 3

Remove the whisk and installt he dough hook

Step 4

Add flour and salt. Knead with the dough hook until gluten forms. The dough should be elastic, not sticky (it is very oily dough so it shouldn't be sticky unless it is very wet). The dough will pull away from the sides of the bowl. The dough should be one lump. When it passes the window pane test, it's ready.

Step 5

Split the dough into four even portions. Knead each portion into a smooth dough ball.

Step 6

Clear a large surface, like a kitchen table, unless you have a lot of counter space. Lightly flour the center area of your work surface. Take one dough ball and begin rolling it out into a rectangular shape. Per Grammy's notes, aim for 15" X 24". You should see the dough become translucent, especially if using a dark surface.

Step 7

Pick one longer (24") edge and leave about 3/4" clear of oil and filling. Apply a layer of oil to the remaining area. The oil helps the cinnamon and oil stay in place. If the oil pools, sop up the excess with a paper towel.

Step 8

Mix 1/8 cup of cinnamon and 1/2 cup sugar in a bowl, and then spinkle this entire mixture evenly over the rolled-out dough, avoiding the reserved edge.

Step 9

Cover the rolled-out dough with raisins and the chopped nuts, again avoiding the reserved edge.

Step 10

Grammy traditionally cut one 3-4" strip and rolled up one roll at a time. We cheat and roll the whole thing up at once. It helps to have an extra pair of hands for this. Begin at the edge opposite the reserved edge, and start creating a log. As you roll, pull and stretch the dough it so it stay tought, while not tearing it.

Step 11

As you near the reserved edge, the dough will become trickier to manage, wanting to sag under the weight of all the yummy nuts and raisins, but this is where the tension is most important. When you are close to the reserved edge, stop rolling and stretch the reserved edge over the log, and seal it by pressing or pinching the dough.

Step 12

Cut the log into twelve even rolls. Place the twelve on a half baking sheet, turned on their side like cinnamon rolls. Use toothpicks to support sagging sides, and toss any loose nuts and raisins in and on the rolls. The rolls do not expand during baking.

Step 13

Bake at 325°F for 40 minutes, until the edges are golden.