Gibanica

INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
DOUGH: Dissolve yeast in about 2 teaspoons sugar and 1/2 cup warm water;
let stand until it bubbles.  Sift flour in large bowl and add salt and 1/2
cup sugar. In another bowl beat 3 egg yolks, 1 teaspoon vanilla and sour
cream; add yeast; add scalded milk and sweet butter which was added to the
milk and cooled.  Add this to the flour bowl and knead to a soft silky
dough, not sticky.  Let rise in a greased bowl until double in bulk. Make
sure the dough is soft as it has to stretch.
On floured cloth roll dough to about 1/4 to 1/2 inch in thickness; stretch
gently so it won't break. Stretch oblone bout 30 x 20 inches (use rolling
pin if necessary) and fill with following filling.
FILLING: Scald milkj with butter.  In bowl add ground nuts, honey, vanilla,
sugar and scant of salt (that's what it says! -KM), then add scaled milk
with butter. Mix, then add stiffly beaten egg whites. If thick, add a
little more milk.  Spread on dough like you would for nut roll and roll
like a jelly roll (make as sweet as desired). Grease roasting pan 4 to 6
inches in depth and fill pan; start at one edge of pan; make a "U" shape.
Do not cut if roll is longer; turn again. Brush with milk. Prick with knife
on top for air bubbles. Let stand 1 hour. Bake at 350 F for 1 hour. Take
out and brush with butter. Let cool, then flop it on a cloth and place it
on a rack to cool.
Source: Anne Price "Our Favorite Recipes" St. Anthony Croatian Catholic
Church Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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