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Add a photoNOTES : To prepare in one day: In step 4, let rise in warm place until dough is almost doubled, about 2 hours; omit refrigeration.
Continue with steps. Rising could take up to 2 1/2 hours depending on temperature in your kitchen.
Servings: 3 Loaves
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Ingredients
- Dough
- 2 envelopes active dry yeast
- 1/4 cup warm milk -- 105 to 115 degrees
- 3 tablespoons plus 5 cups flour
- 1 tablespoon plus 1/4 cup sugar
- 1 cup (2 sticks) butter -- at room temperature
- 6 egg yolks
- 2/3 cup heavy cream
- 2/3 cup milk
- 1 teaspoon salt
- Walnut Filling
- 3 eggs
- 1 1/2 cups sugar
- 2/3 cup heavy cream1 1/2 pounds (6 cups) walnuts -- finely ground
Directions
- Day 1: To prepare dough: Sprinkle yeast over warm milk in glass measuring cup. Stir in the 3 tablespoons sugar. Let stand until foamy, about 10 minutes.
- Beat butter and remaining 1/4 cup sugar in bowl until creamy. Add yolks,one at a time, beating well after each. Stir in yeast mixture.
- Combine cream and milk in small bowl. Combine 3 cups flour and salt in second bowl. On low speed, into butter mixture, beat 3 cups flour alternately with cream mixture, in 2 or 3 batches, beating well after each. With dough hook, sift in remaining flour; dough will be very soft.
- Turn dough out onto lightly floured surface. Knead 12 to 15 minutes or until smooth and elastic, adding more flour as needed (about 1/4 cup total) to prevent sticking. place dough in greased large bowl, turning once to coat. Cover with greased waxed paper or clean kitchen towel. Let rise 30 minutes then refrigerate overnight for a slow rise.
- Prepare Filling: Beat eggs, sugar and cream in large bowl. Stir in
- walnuts. Refrigerate, covered, overnight. Remove from refrigerator 1 hour before using.
- Day 2: Let dough stand at room temperature 2 hours. Let filling stand at room temperature for 1 hour.
- Punch dough down. On floured work surface, divide dough in thirds. Cover 2 pieces with greased waxed paper and a kitchen towel.
- Roll the remaining piece of dough into 18 x 14-inch rectangle. Spread with 1/3 of filling, leaving a 1/2-inch border all around the edge. Beginning with short side, roll up tightly, jelly-roll fashion. Place, seam side down, on greased baking sheet. Pinch ends to seal; tuck under loaf. Cover with lightly greased waxed paper and kitchen towel. Repeat with remaining pieces of dough and filling. Let rise in warm place about 1 1/4 hours or until doubled in bulk.
- Heat oven to 350 degrees. Bake 45 to 50 minutes until golden brown.
- Transfer to racks. Serve warm or cool completely. Wrap securely in foil;freeze up to 2 months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 477g | |
| Recipe makes 3 servings | |
| Calories 1672 | |
| Calories from Fat 793 | 47% |
| Total Fat 90.13g | 113% |
| Saturated Fat 54.27g | 217% |
| Trans Fat 0.0g | |
| Cholesterol 429mg | 143% |
| Sodium 1367mg | 57% |
| Potassium 786mg | 22% |
| Total Carbs 197.53g | 53% |
| Dietary Fiber 7.2g | 24% |
| Sugars 125.48g | 84% |
| Protein 27.15g | 43% |
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