- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup butter
- 1 cup hot milk
- 2 packages active dry yeast
- 1/4 cup warm water (105-115F)
- 2 eggs
- 4.5 cups unsifted all-purpose flour
- 3 eggs
- 4 cups (1lb) walnuts, finely chopped
- 1 cup light brown sugar , packed
- 1/3 cup butter , melted
- 1 ½ teaspoons cinnamon (I omit due to allergies)
- 1 teaspoon vanilla bean paste or extract
Stir sugar, salt and ¼ cup butter into hot milk. Cool to lukewarm. (a drop on your wrist won’t feel hot)
Sprinkle yeast over warm water in a large bowl. Stir to dissolve.
Stir in lukewarm milk mixture.
Add 2 eggs and 2.5 cups flour. Beat with a wooden spoon until smooth.
Gradually beat in remaining 2 cups flour; knead with hand until the dough is stiff enough to leave side of bowl.
Place dough in a lightly greased large bowl. Turn dough over – greased side up – and cover with a towel.
Let rise in warm place (85F) free from drafts, until doubled in size – about an hour.
Make Filling – In a medium bowl beat eggs slightly, add nuts, brown sugar, 1/3 cup melted butter, cinnamon and vanilla. Stir and set aside.
When dough has risen, punch down. On a lightly floured surface, turn dough out, cover with bowl and let rest for 10 minutes.
Roll the dough out to a 30×20” rectangle.
Spread with filling, to 1 inch from edge.
Starting from wide side – roll up tightly – jellyroll style. Seal by pinching edges of dough with fingers.
On a large greased cookie sheet or seasoned baking stone, form roll into a large coil.
Let rise in a warm place (85F), cover with towel, for one hour.
Preheat oven to 350F. Brush with 2 Tablespoons melted butter. Bake 35-40 minutes until golden.
Cool on wire rack. Makes a whopping 4-pound loaf!