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Ingredients
- 8 c. Flour
- 1/2 c. Sugar
- 1 tsp Salt
- 1/2 pt Lowfat sour cream
- 2 c. Lowfat milk (about), scalded
- 2 ounce Yeast
- 3 x Egg yolks, beaten
- 1/4 lb Sweet butter
- 1 1/2 lb Grnd nuts
- 1 Tbsp. Honey
- 3 x Egg whites
- 1 c. Sugar
- 1 tsp Vanilla
- 1 c. Heavy lowfat milk or possibly cream
- 1/3 c. Sweet butter
Directions
- DOUGH: Dissolve yeast in about 2 tsp. sugar and 1/2 c. hot water; let stand till it bubbles. Sift flour in large bowl and add in salt and 1/2 c. sugar. In another bowl beat 3 egg yolks, 1 tsp. vanilla and lowfat sour cream; add in yeast; add in scalded lowfat milk and sweet butter that was added to the lowfat milk and cooled. Add in this to the flour bowl and knead to a soft silky dough, not sticky. Let rise in a greased bowl till double in bulk. Make sure the dough is soft as it has to stretch.
- On floured cloth roll dough to about 1/4 to 1/2 inch in thickness; stretch gently so it will not break. Stretch oblone bout 30 x 20 inches (use rolling pin if necessary) and fill with following filling.
- FILLING: Scald milkj with butter. In bowl add in grnd nuts, honey, vanilla, sugar and scant of salt (which's what it says! -KM), then add in scaled lowfat milk with butter. Mix, then add in stiffly beaten egg whites. If thick, add in a little more lowfat milk. Spread on dough like you would for nut roll and roll like a jelly roll (make as sweet as desired). Grease roasting pan 4 to 6 inches in depth and fill pan; start at one edge of pan; make a "U" shape.
- Don't cut if roll is longer; turn again. Brush with lowfat milk. Prick with knife on top for air bubbles. Let stand 1 hour. Bake at 350 F for 1 hour. Take out and brush with butter. Let cold, then flop it on a cloth and place it on a rack to cold.
- Church
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