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Categories:
active dry yeast water butter milk egg yolks sugar salt all-purpose egg whites vanilla sugar ground walnuts
Viewed: 38 - Published at: 8 years agoIngredients
- 1 (1/4 ounce) package active dry yeast
- 14 cup water, warm
- 1 cup butter, melted and cooled
- 12 cup milk, warm
- 3 egg yolks
- 2 tablespoons sugar
- 12 teaspoon salt
- 3 cups all-purpose flour
- 3 egg whites
- 1 teaspoon vanilla extract
- 34 cup sugar
- 2 14 cups ground walnuts
Method
- In a large mixing bowl, dissolve yeast in 1/4 cup of warm water.
- Add the butter, milk, egg yolks, sugar, salt and flour; beat until smooth.
- Do not knead.
- Cover and refrigerate overnight.
- For filling, in small mixing bowl, beat egg whites and vanilla on medium speed until soft peaks form.
- Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Fold in walnuts; set aside.
- Turn dough onto a lightly floured surface.
- Let stand for 10 minutes or until easy to handle.
- Divide into thirds.
- Roll each portion into a 15-inch x 13-inch rectangle.
- Spread filling over rectangles to within 1/2 inch of edges.
- Roll up jelly-roll style, starting with a long side; pinch seams to seal.
- Place seam side down on greased baking sheets.
- Cover and let rise until doubled, about 45 minutes.
- Bake at 350 degrees for 20-25 minutes or until golden brown.
- Remove from pans to wire racks to cool.
