1/2 oz Active dry yeast
1/4 cup Warm water, (110-115 degrees)
2 cup Warm milk, (110-115 degrees)
1/2 cup Sugar
1/2 cup Butter or margarine, softened
2 Eggs
2 tsp Salt
7 cup All-purpose flour, upto 7/12 cups
FILLING
5 Egg whites
1 cup Sugar
5 cup Walnuts or pecans, finely chopped
1 tbsp Butter or margarine, melted
Additional melted butter
1 Egg, beaten
|
|
In a large mixing bowl, dissolve yeast in water. Add milk, sugar, butter, eggs, salt and 3-1/2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, beat egg whites in a mixing bowl until foamy; gradually add sugar and beat well. Stir in nuts and butter; mix well. Punch dough down; divide into eight balls. Roll each into an 8-in. circle; brush with butter. Spread about 2/3 cup filling on each circle. Roll up tightly into loaves; seal ends. Place on greased baking sheets. Cover and let rise until doubled, about 50 minutes. Brush with egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 8 loaves.
Recipe by: Country Woman Magazine - Nov/Dec issue
Posted to recipelu-digest Volume 01 Number 291 by RecipeLu <recipelu@geocities.com> on Nov 23, 1997
|
|
