Jewish Mandlebrot

• 6 eggs
• 1 cup sugar
• 1 cup salad oil
• 6 cups all purpose flour unsifted
• 4 teaspoons baking powder
• 6 ounces pecans or walnuts, chopped, 2 c.
• 1 cup sugar
• 2 teaspoons cinnamon
• 1 cup golden raisins
• salad oil
• 18 ounces strawberry or cherry

1. 1. In medium bowl, combine eggs and 1 cup each sugar and salad oil. Beat until well combined.
2. 2. Sift flour with baking powder into very large bowl.
3. 3. Make a well in the center; pour in egg mixture. Stir around the bowl using a wooden spoon, until well blended.
4. 4. Turn dough out onto lightly floured pastry cloth. With flour knead until smooth, about 5 minutes.
5. 5. Preheat oven to 350 degrees. Grease lightly roasting pans or cookie sheets. In small bowl mix together filling (nuts, sugar, cinnamon and raisins).
6. 6. Divide dough into 5 equal parts.
7. 7. Roll each into 10x12 rectangle. Roll out on oiled surface.
8. 8. Brush lightly with tsp. oil. Spread 5 tbsp. preserves; sprinkle 1/2 cup mixture evenly around. From long side, roll as for jelly roll; pinch each end.
9. 9. Place 5 loaves in pans 1/2 inch apart. Put seam side up. Bake 45-50 minutes or until golden brown.
10. 10. Remove to wire rack; cool 10 minutes before removing from pan. Cool completely. Cut into 12 diagonal slices. If desired, sprinkle with confectioners' sugar..
11. 11. Store covered in cool, dry place. Mellows with age.

eggs, sugar, salad oil, flour, baking powder, pecans, sugar, cinnamon, golden raisins, salad oil, strawberry

Taken from www.yummly.com/recipe/Jewish-Mandlebrot-1660328 (may not work)