forgot where i found this……..
4 hours | 1¼ hours prepSERVES 16 -20 , 2 loaves
Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions have NOT been adjusted (only the amounts in the ingredients list were updated).
- 1/4 cup water
- 1 (1/4 ounce) package dry yeast
- 1 cup milk, lukewarm
- 3/8 cup sugar
- 1 1/2 teaspoons salt
- 2 egg yolks
- 1/4 cup butter or margarine (not spread or tub product)
- 4 cups all-purpose flour, sifted
FILLING
- 16-24 ounces nuts, shelled and ground
- 1-1 1/2 cup sugar
- 1/2 (12 ounce) can evaporated milk (Pet brand preferred) or 1 cups half-and-half
- 1 teaspoons vanilla
- 1 teaspoons salt
- 1/4 cup butter
- 2 egg whites, beaten (optional)
- Stir yeast into water.
- Mix butter, milk, sugar, and salt.
- Add egg yolks, yeast mixture and 2 cup flour.
- Mix thoroughly.
- Add remaining flour and turn dough out on a floured surface.
- Knead until smooth, elastic and does not stick to surface.
- Place in greased bowl and let rise 1 hour.
- Grease your baking pan.
- Filling: mix milk, salt, margarine and sugar.
- Heat slightly until margarine melts and sugar is dissolved.
- Add nuts then to stretch mixture you can fold in beaten egg whites.
- After it has risen, divide into 4 equal parts.
- Do not knead.
- Roll each piece to about 1/8 inch thick.
- Spread with cooled filling.
- Roll jelly-roll style and place seam down in a greased pan.
- Let rise for 1 hour.
- Preheat oven to 350°F.
- Bake 40 – 45 minutes.
