Yield: 12 servings
|2 packs||Dry yeast|
|¼ cup||Warm water (105 to 115 degrees)|
|1 cup||Melted butter|
|½ cup||Warm milk|
|3||Egg yolks, beaten|
|2½ cup||All-purpose flour|
|1½ cup||Finely ground walnuts|
|1 tablespoon||Ground cinnamon|
|1 tablespoon||Cold water|
Dissolve yeast in warm water. Set aside. Combine butter, milk, sugar and salt; stir until sugar dissolves. Cool to lukewarm. Add egg yolks and yeast mixture to butter mix. Mix well. Stir in flour.
Cover and refrigerate dough at least 8 hours. Divide dough in half, store half in refrigerator. Roll first half of dough into a 24 inch square (circle) on light floured surface. Dough will be very thin.
Spread half of cinnamon-walnut filling and roll up jelly-roll fashion. Place in well greased 10 inch tube pan. Repeat process with remaining dough and place on top of first roll in tube pan. Use a sharp knife to cut through both rolls in several places, cutting to the bottom of pan. Bake at 350 degrees for 1 hour. Remove while warm.
Yield: 12 to 16 servings. Combine walnuts, sugar and cinnamon. In saucepan, stir in milk and honey. Cook over low heat just until hot.
Cool. Combine egg whites and water. Beat until frothy. Gradually add 1 cup sugar. Beat until stiff peaks form. Stir into walnut mix.
Yield: 3 cups. NOTE: Walnut mix can be made ahead and refrigerated.
Beat egg whites and add just before using.
Submitted By BARRY WEINSTEIN On 06-17-95