| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Quick, Breads | 1 | Servings | |
INGREDIENTS
| 1/2 | oz | Active dry yeast |
| 1/4 | c | Warm water; (110-115 degrees) |
| 2 | c | Warm milk; (110-115 degrees) |
| 1/2 | c | Sugar |
| 1/2 | c | Butter or margarine; softened |
| 2 | Eggs | |
| 2 | ts | Salt |
| 7 | c | All-purpose flour; upto 7/12 cups |
| 5 | Egg whites | |
| 1 | c | Sugar |
| 5 | c | Walnuts or pecans; finely chopped |
| 1 | tb | Butter or margarine; melted |
| Additional melted butter | ||
| 1 | Egg; beaten |
INSTRUCTIONS
FILLING In a large mixing bowl, dissolve yeast in water. Add milk, sugar, butter, eggs, salt and 3-1/2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, beat egg whites in a mixing bowl until foamy; gradually add sugar and beat well. Stir in nuts and butter; mix well. Punch dough down; divide into eight balls. Roll each into an 8-in. circle; brush with butter. Spread about 2/3 cup filling on each circle. Roll up tightly into loaves; seal ends. Place on greased baking sheets. Cover and let rise until doubled, about 50 minutes. Brush with egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 8 loaves. Recipe by: Country Woman Magazine - Nov/Dec issue Posted to recipelu-digest Volume 01 Number 291 by RecipeLu <recipelu@geocities.com> on Nov 23, 1997
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