Crust:
1- 2 oz. (large) cake yeast
10 Tbls. sugar
6 eggs, beaten
1 pound butter (do not use margarine)
10 cups unbleached flour, divided
2 tsp baking powder
1/2 cup milk
8 oz. sour cream
1 stick butter (for later use)
1 egg
about 1 tbls. milk
Filling:
2 pounds walnuts, ground up (I use a food mill, my mother-in-
law uses a grinder to make them more fine)
1 1/2 cups white sugar
2 Tbls. butter, melted
boiling water
Crumble yeast into a glass cereal bowl and sprinkle 10 Tbls
of sugar over top to cover. Let sit till sugar dissolves,
about 10 minutes. In large separate bowl, combine eggs and butter and beat well. Add yeast; mix well.
Cover and let rest 20 minutes.
In small bowl, combine 2 cups flour and baking powder;
set aside.
In small saucepan, heat milk till warm (105-110 degrees);
remove from heat and stir in sour cream. With electric mixer,
add flour and milk alternately to yeast mixture. Add enough flour, as needed (might be 8-10 cups flour, depending on moisture content of flour).
Cover and let rise in warm place for 2 hours or till doubled.
Divide into 7-10 pieces the size of pie dough. Roll each
dough ball out on floured counter (can use powdered sugar
instead of flour) to about a 10″ x 12″ rectangle. Melt the 1 stick of butter and brush onto dough all the way to the edges, then spread on the nut mixture.
Spread on lightly, but make sure you cover dough. Roll up as for jelly roll. Pinch ends together to seal. Seal top. Place on greased baking sheets. Cover,
let rise about 1 hour, till doubled.
Take off cover and brush tops with a mixture of the egg
and milk that has been beaten together well. Bake in a
preheated 350F oven for 25-40 minutes, till golden brown and hollow sounding.
To make nut mixture:
Combine the ground nuts, sugar, and melted butter. Add enough
boiling water to make a mixture that is thin enough to spread,
but not watery. Spread over rolled dough.
I wrap these in a double wrapping of foil and freeze. They
freeze well and will keep up to 2 months in the freezer.
I sometimes wrap in foil and place in plastic bags for further protection. Do not allow to rest on sides of freezer walls or they will become freezer burned.
Shared With Our Recipe List By: Lori Smith
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