498841 poteca

Yield: 12 servings

Measure Ingredient
2 packs Dry yeast
¼ cup Warm water (105 to 115 degrees)
1 cup Melted butter
½ cup Warm milk
2 tablespoons Sugar
1 teaspoon Salt
3 Egg yolks, beaten
2½ cup All-purpose flour
1½ cup Finely ground walnuts
3 tablespoons Sugar
1 tablespoon Ground cinnamon
¼ cup Milk
3 tablespoons Honey
3 Egg whites
1 tablespoon Cold water
1 cup Sugar


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

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