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
FILLING
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
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.
Yields
1 Servings