INGREDIENTS

INSTRUCTIONS

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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