Source:

Vicky Bryant (from Carole Resnick)

Serves/Makes:4 loaves

Ingredients

• Dough:
• 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
• Filling:
• 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

Preparation

• Dough:
• 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.
• Filling:
• 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.
• Assembly:
• 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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