Lincoln Log | Peri's Place For Recipes

Filling

1. In a medium bowl, combine all ingredients and beat with an electric mixer or the whisk attachment on a stand mixer until smooth.

Dough

1. Sprinkle yeast aver warm water. Add 1 teaspoon sugar. Stir. Cover and set aside until foaming and doubled in volume. 
2. In a large mixing bowl, combine the scalded milk, sugar, salt and butter. Mix well. Cool to lukewarm. 
3. Add foaming yeast mixture and eggs. Beat vigorously with a wooden spoon. Add 2 cups flour. Beat well.
4. Now add just enough flour to make a soft pliable dough. Turn out onto a lightly floured board and knead until the dough is smooth and elastic. Place in a warm, well greased bowl, turning dough until thoroughly greased on all sides. Cover with a sheet of buttered wax paper, then with a soft linen towel. Set aside in a warm place until doubled in bulk, about l to 1 1/2 hours. 
5. When light and spongy, punch down with a floured fist. Turn out onto a lightly floured board and knead 5 to 8 minutes. Cover with a clean cloth or a bowl and let the dough rest for 10 minutes.

For logs 

1. Divide dough into 2 pieces.
2. Roll one piece into a 10" by 12" rectangle.
3. Spread half of the filling onto dough, leave a 1 inch edge on one of the long sides.
4. Beginning with the long side away from you and roll toward yourself as if for jelly roll.
5. Seal by pinching dough and placing seam on baking sheet.
6. Repeat with other dough half.
7. Cover and let rise again until doubled in bulk.
8. Bake in a preheated 375 degree oven for 35 to 40 minutes or until golden brown.
9. Let cool and frost with chocolate frosting to look like a log.