Yield: 60 servings
| Measure | Ingredient |
|---|---|
| 2 packs | Active dry yeast |
| ¼ cup | Warm water (110ø to 115øF) |
| 1 cup | Butter |
| 4 cups | All-purpose flour |
| 1 pounds | Ground walnuts |
| 2 cups | Flaked coconut |
| 2 \N | Eggs, beaten |
| ¾ cup | Sour milk* |
| ⅓ cup | Sugar |
| ½ teaspoon | Salt |
| ¾ cup | Sugar |
| 3 tablespoons | Butter, melted |
FILLING
Dissolve yeast inwater, set aside. In a large bowl, cut butter into flour until coarse crumbs form. Add yeast mixture, eggs, milk, sugar and slt; mix lightly. Divide dough into thirds. Cover and refrigerate overnight. Take out one piece at a time from refrigerator; roll out on a sugared board to a 12x9-inch rectangle. Combine all filling ingredients. Sprinkle ⅓ cup filling on half of the 12-inch edge of dough. Fold over lengthwise and seal, forming a 12x4½-inch rectangle. Pat out to press filling into dough. Sprinkle another ⅓ cup of filling on half of the 12-inch edge of dough. Fold over lengthwise, forming a 12x2-inch rectangle. Pat down to 12x4-inches.
Slice ½-inch pieces down the 12-inch side of the dough. Repeat with remaining two portions of dough. Twist each slice and roll in remaining filling. Place on greased baking sheets. Bake at 350øF for 15-18 minutes or until golden brown. Serve warm or cool. (*To sour milk, place 2 tablespoons white vinegar in a measuring cup. Add enough milk to equal ¾ cup.)
Joyce Hallisey Mt. Gilead, North Carolina Taste of Home, Dec/Jan/94