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- Vicky Bryant (from Carole Resnick)
- 2 cakes compressed yeast
- 1 T sugar
- 3/4 cup (175 ml) sugar
- 1 cup (225 ml) milk, scalded and slightly cooled
- 2 beaten whole eggs
- 1/2 cup (125 ml) lukewarm milk
- 6 1/2 to 7 cups (1650 ml) sifted all purpose flour
- 1 tsp (5 ml) salt
- 4 beaten egg yolks
- 1/2 cup (125 ml) sweet butter, softened
- 1/2 pint sweet cream
- 1/2 cup (125 ml) honey
- 1 tsp (5 ml). grated lemon peel
- 1 tsp (5 ml) salt
- 2 egg whites, stiffly beaten
- 1/2 cup (125 ml) butter
- 2 pounds ground walnuts
- 1 tsp (5 ml) vanilla
- 2 egg yolks
- 1-3/4 cups (425 ml) sugar
- Crumble yeast into lukewarm milk; add 1 T sugar, stir and set aside till foamy.
- Sift flour, sugar, salt into large bowl and make well in center.
- Add cooled scalded milk, beaten egg yolks and eggs, butter and yeast.
- Mix thoroughly.
- Knead until no longer sticky (about 10 minutes).
- Form into soft ball and place in greased bowl.
- Cover and put in warm place till double, about 1 1/2 hours.
- Scald sweet cream, butter and honey together.
- Pour over ground nuts.
- Add lemon peel, vanilla and salt; mix.
- Fold in egg yolks, sweet cream mixture and stiffly beaten egg whites.
- Blend in sugar.
- Set aside.
- Punch down risen dough.
- Divide into 4 parts.
- Place 1 section of dough on floured board.
- Roll to about 1/4-inch thickness to about 9" x 22".
- Spread nut filling on top of dough, leaving 1/2 inch plain dough on each side.
- Roll up as a jelly roll.
- Pinch seam of dough closed.
- Place seam side down in 9x 5 x 3 inch greased bread pan.
- Repeat with 3 other sections of dough.
- Prick dough on top to prevent bubbles.
- Cover with cloth and allow to rise for 45 minutes.
- Brush tops with melted butter.
- Bake in preheated oven for about 45 minutes to 1 hour.
- Let stand in pans for 10-15 minutes.
- Remove to cooling racks and allow to cool completely.
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