INGREDIENTS

INSTRUCTIONS

Dough Preparation: Crumble yeast into lukewarm milk; add 1 tablespoon
sugar, stir and set aside till foamy. Sift flour, sugar and salt into a
large bowl; make well in center. Add cooled scalded milk, beaten egg yolks
and eggs, butter and yeast. Mix thoroughly . Knead until no longer sticky
(about 10 minutes). Form into soft ball and place in greased bowl. Cover
and put in warm place till double, about 1 1/2 hour. Filling Preparation:
Scald sweet cream, butter, and honey together; pour over ground nuts. Add
lemon peel, vanilla and salt; mix. Fold in egg yolks, sour cream and
stiffly beaten egg whites. Blend in sugar. Set aside. Punch down risen
dough. Divide into 4 parts. Place 1 section of dough on floured board. Roll
to about 1/4-inch thickness to about 9" x 22". Spread nut filling on top of
dough, leaving 1/2 inch plain dough on each side. Roll up as a jelly roll.
Pinch seam of dough closed. Place seam side down in 9 x 5 x 3-inch greased
bread pan. Repeat with other 3 sections of dough. Prick dough on top to
prevent bubbles. Cover with cloth and allow to raise for 45 minutes. Brush
tops with melted butter. Bake in preheated oven for about 45 minutes to 1
hour. Let stand in pans for 10--15 minutes. Remove to cooling racks and
allow to cool completely.
NOTES : © Shona A. Ward
Recipe by: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Posted to Digest bread-bakers.v097.n075 by snardo@onramp.net on Nov 23,
1997

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