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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 40 |
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Meet the Cook: The best way that I can describe these is to say they taste like a celebration. Cooking from scratch like this is an easy way to cut a few corners on my food budget. My husband and I have a son who's 7 and a daughter who's 5. -Darlene Simmons, Newfield, New Jersey Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
2 cups warm milk (110° to 115°) |
1/2 cup sugar |
1/2 cup butter, softened |
2 eggs |
2 teaspoons salt |
7 to 7-1/2 cups king arthur unbleached all-purpose flour |
filling: |
5 egg whites |
1 cup sugar |
5 cups finely chopped walnuts or pecans (about 1-1/2 pounds) |
1 tablespoon butter, melted |
additional melted butter |
1 egg, beaten |
Directions:
1. In a large 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.
2. 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.
3. For filling, beat egg whites in a bowl until foamy; gradually add sugar and beat well. Stir in nuts and butter; mix well.
4. Punch dough down; divided into eight balls. Roll each into an 8-in. circle; brush with melted 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.
5. Brush with egg. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 8 loaves.
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