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 |
CINNAMON-WALNUT FILLING
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