Ethnicity:Croatian Food Type:Bread Preparation Time:n/a Servings:5 Author: Mary Ingredients:
5-6 C. flour (no more)
1/2 C. sugar
1 t. salt
1/2 C. margarine or butter
1.5 C. milk
4 egg yolks
2 pkg. yeast dissolved in 1/2 C.lukewarm water and 1 t. sugar
2 C. white sugar
2 C. brown sugar
1/4 C. honey
1 stick butter
about 1/3 C. dates macerated with a little water until the dates are pureed
1 T. cinnamon
1 T. vanilla
4 beaten egg whites
1-12 ounce can evaporated milk
Dough--Heat sugar, salt, butter, and milk to lukewarm. Add to beaten egg yolks in a large mixing bowl. Add 2 cups flour and beat. Add yeast that has been dissolved in water/sugar. Beat. Add 2 cups flour and beat. Add one more 1 cup flour, beat. (I use a dough hook at this point.) Add about another 1/2-1 C. flour. Dough should be sticky. Put dough on a floured board. Let rest 5 minutes or so. Sprinkle with a bit of additional flour if necessary and knead. Put in a well-oiled bowl, turning dough to cover. Let rise in a warm place until doubled. I warm the oven for 1 minute (no more), turn it off and place bowl inside.
Filling--Combine white sugar, brown sugar, honey, melted butter w/dates, cinnamon, vanilla, evaporated milk and beaten egg whites. Stir in 2 pounds of ground walnuts. Thin with a little milk if necessary to achieve spreading consistency, maybe 2/3 C.
Assembling--When stretching dough, cover table with a blanket and then an all-cotton sheet. Line pan, 11x14, with parchment (no grease needed and cleanup is simple). Sift sheet lightly with flour, flouring a little more in the middle. Gently release dough from bowl onto sheet and spread with a rolling pin until it is 2-2.5 feet across, then begin stretching, working with backs of hands, reaching under dough and stretching to the edge of the table. The table I use is 42 by 60. Dough will hang over the edge on the long side. When dough is as thin and even as possible (try to avoid making holes), trim ends with scissors, even with the edge of the table. Dot dough with walnut mixture and gently spread filling.
Rolling--begin by turning up long side by hand (1/2 inch or so). Once the roll is started, lift sheet and let it roll by itself. Use the pan width as a gauge to cut rolls and place in a parchment lined pan. Bake @ 350 for one hour. After baking, spread a little shortening over top to soften crust. I let cool for 10 minutes or so and lift from pan onto wire rack using the parchment ends as "handles." Cool completely before separating loaves.
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