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Categories:
yeast milk salt butter egg flour filling toasted walnut halves sugar butter milk ground cinnamon egg whites
Viewed: 35 - Published at: 4 years agoIngredients
- FOR THE DOUGH:
- 1 package (1/4 Oz. Packet) Active Dry Yeast
- 1/4 cups Sugar
- 3/4 cups Milk, Heated To 120°F
- 1/2 Tablespoons Salt
- 4 Tablespoons Unsalted Butter
- 1 Egg
- 2-1/2 cups Flour
- FOR THE FILLING:
- 1 cup Toasted Walnut Halves
- 1/2 cups Sugar
- 4 Tablespoons Unsalted Butter
- 2 Tablespoons Milk
- 1 teaspoon Ground Cinnamon
- 2 Egg Whites
Method
- For the dough:
- Combine yeast, 1 tablespoon sugar, and half of the warm milk in a bowl and let sit until foamy (about 10 minutes). Once foamy, mix in remaining sugar and milk, salt, butter, and egg.
- While stirring, slowly mix in flour until dough is formed. Cover with plastic wrap and set in a warm place until the dough has doubled in size, about 1 hour.
- For the filing:
- In a food processor, puree walnuts, sugar, butter, milk, and cinnamon into a smooth paste. Beat egg whites until frothy and slowly mix in walnut paste.
- Use butter to grease a 9 x 5 x 2 3/4 inch loaf pan.
- On a lightly floured surface, roll out dough into a 12 x 5 inch long oval about 1/9 inch thick. Evenly spread walnut mixture onto the dough with a spoon.
- Starting on one end, tightly roll the dough into a loaf and transfer to pan. Set in a warm place for about 1 hour until doubled in size.
- Heat oven to 350°F. Bake until a knife inserted in middle comes out clean, about 1 hour. Let cool and enjoy!
