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Steps
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Sequence
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Step
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| 1 | Dissolve yeast in 1/2 cup warm water, add a dash of sugar and set aside in medium bowl to rise 10-15 minutes. |
| 2 | Scald milk in medium pot, add butter to melt. |
| 3 | Separate eggs. Set whites aside for nut filling. |
| 4 | Beat egg yolks slightly and add to milk, butter in pot. Allow mixture to cool. |
| 5 | Add yeast that has bubbled up into the milk/butter/egg mixture, when it has cooled to room temperature. |
| 6 | Sift flour, salt and sugar into very large bowl. |
| 7 | Add butter mixture to dry ingredients and blend with wooden spoon. Note: save out 1/2 cup of the flour to use when rolling out dough. |
| 8 | Turn mixture onto floured surface and knead till very elastic.(dough will be very yellow and smooth). |
| 9 | Separate dough into 6 balls, wrap each ball in wax paper and refrigerate for 2 hours. |
| 10 | Taking out 1 at a time, roll out each ball as thin as possible into a rectangle, using flour if sticky. |
| 11 | Using a food processor, grind walnuts. |
| 12 | Beat reserved egg whites, add ground nuts, powdered sugar and vanilla. |
| 13 | Spread 1/6 of nut mixture in a thin layer on rolled out dough. Roll each piece jelly roll style, tucking dough under. |
| 14 | Set aside rolls for at least 1/2 hour to rise, baste with a bit of egg white. |
| 15 | Bake (about 2 per cookie sheet) at 375 degrees for 30 minutes. |
| 16 | Cool completely and cut into 2 inch slices to serve. (Note: this dough dries out quickly, cut only when ready to serve, or wrap well in saran.) |
