Directions:
- Heat 2 cups of milk in a saucepan over low heat until the milk just comes to a simmer; remove from heat, and let cool. Mash the cake yeast with the warm water in a bowl, and set aside.
- In a bowl, whisk together the flour with 1 teaspoon of cinnamon and 1 teaspoon of nutmeg. In a separate large bowl, mash the butter with 1 cup of sugar and the salt until the mixture is smooth and creamy. Beat in 2 eggs and 1 teaspoon of vanilla extract. After milk is cooled to a warm temperature, stir the yeast mixture into the scalded milk, and stir the milk mixture to the creamed butter mixture. Beat in 3 cups of flour until completely incorporated, and beat in remaining flour, 1/2 cup at a time, until the mixture forms a smooth dough that's almost sticky. Dough will be very soft.
- Turn the dough out onto a well-floured work surface, and knead until smooth and elastic, about 8 minutes. Place the dough into an oiled bowl, and turn the dough over to coat all sides with oil. Cover with a floured kitchen towel, and let rise in a warm place until doubled, 2 to 3 hours.
- Punch down the dough, cut into 6 equal pieces, and roll each piece into a ball. Cover with floured kitchen towel, and set the balls into a warm place to rise until doubled, 40 minutes to 1 hour.
- While dough is rising the second time, make the nut filling: tear toasted bread into a few pieces, and grind toast with walnuts and pecans in a food grinder, or process in the work bowl of a food processor until finely chopped. Place the nuts into a bowl; mix in 1 teaspoon of vanilla extract, 1 cup of honey, 1/2 cup of sugar, 1 teaspoon of cinnamon, and 1 teaspoon of nutmeg until thoroughly combined. Mix in milk, a little at a time, to make a workable mixture.
- Beat egg whites to stiff peaks in a bowl with an electric mixer, and gently fold the egg whites into the nut mixture until completely combined.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Roll out each piece of dough on a floured surface into a 12-inch square; brush with melted butter. Spread 1/6 of the nut mixture onto each square of dough, and roll each into a log; pinch ends and seam tightly together, and tuck the ends underneath the roll. Place filled rolls on the prepared baking sheet, seam sides down.
- Beat egg yolks and 1/2 cup of milk together in a small bowl, and brush the rolls with the egg yolk mixture. If desired, allow to rise 30 more minutes (for more puffy rolls). Poke holes in the rolls every 4 inches.
- Bake in the preheated oven until golden brown, 50 to 65 minutes. A toothpick inserted into the center of a roll will come out clean. Brush rolls with melted butter after removing from oven; allow to cool on racks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3181.91 Kcal (13322 kJ) | ||
| Calories from fat | 2090.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 232.32g | 357% | |
|---|---|---|---|
| Cholesterol | 180.37mg | 60% | |
| Sodium | 601.23mg | 25% | |
| Potassium | 2141.49mg | 46% | |
| Total Carbs | 223.85g | 75% | |
| Sugars | 93.22g | 373% | |
| Dietary Fiber | 29.02g | 116% | |
| Protein | 89.44g | 179% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 11.7mg | 65% | |
| Calcium | 498.7mg | 50% | |
| Amount Per 100 g | |||
| Calories | 387.59 Kcal (1623 kJ) | ||
| Calories from fat | 254.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.3g | 357% | |
|---|---|---|---|
| Cholesterol | 21.97mg | 60% | |
| Sodium | 73.24mg | 25% | |
| Potassium | 260.85mg | 46% | |
| Total Carbs | 27.27g | 75% | |
| Sugars | 11.36g | 373% | |
| Dietary Fiber | 3.53g | 116% | |
| Protein | 10.89g | 179% | |
| Vitamin C | 0.8mg | 10% | |
| Iron | 1.4mg | 65% | |
| Calcium | 60.8mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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