Ingredients<\/u>:<\/b>
\n120g (1\/2c) milk
\n14g active dry yeast (2 packets)
\n100g (1\/2c) cup sugar
\n6g (1tsp) salt
\n227g (1 c) butter softened, room temperature
\n240g (1 c) sour cream
\n3 large eggs lightly beaten
\n660g (5\u00bd cups) all purpose or bread flour plus more for rolling out
\nFilling:<\/b>
\n1 pound walnuts, ground about 4 cups
\n60g (\u00bc c) milk
\n28g (2 Tbsp) butter, melted
\n200g (1 c) sugar
\n1 teaspoon ground cinnamon<\/p>\n
Directions<\/u>:
\nIn a small bowl, heat the milk to 100\u00b0 to 110\u00b0 F, and dissolve yeast in milk, along with 1 teaspoon sugar
\nAdd yeast mixture to bowl of stand mixer, and add sugar, salt, butter, eggs, sour cream and 1 cup flour
\nMix with dough hook on medium speed, then gradually add 2 more cups of flour
\nAdd 2 more cups of flour, (for total of 5 cups) and mix until dough separates from sides of bowl. You may have to scrape it off the hook and scrape flour from the sides during mixing process.
\nDough should be slightly sticky but not wet. You can add another \u00bd cup to 1 cup of flour if necessary
\nForm dough into ball with your hands. Place in buttered mixing bowl, and cover loosely with buttered aluminum foil. Allow to rise in warm place for 1 hour
\nWhile dough is rising, make the filling
\nAfter dough has risen, punch down with your fist. Cut the dough into 4 equal pieces
\nPlace dough on lightly floured surface, and gently roll out in rectangle, about 12 x10 and \u00bc inch thick
\nSprinkle walnut filling evenly over dough, and press lightly on dough, leaving about a \u00bd inch border on all sides.
\nWith long end facing you, start rolling edge of dough tightly up and over the filling, starting in the center and moving to the sides. Roll completely over filling, stopping with seam side down. Pinch edges together, and tuck underneath roll
\nPlace on prepared baking sheet, covered with parchment paper or foil. Repeat until all nut rolls are formed, and allow to rise for 30 minutes, covered with greased foil
\nPreheat oven to 350\u00b0
\nBake nut rolls for 30 to 35 minutes or until top is golden brown and sounds hollow when tapped. Temperature should be above 160\u00b0
\nAllow to cool completely before slicing and serving
\nFilling:<\/b>
\nAdd ground walnuts to a mixing bowl, and mix in sugar, milk, melted butter and cinnamon
\nMix until walnuts form a paste<\/p>\n","protected":false},"excerpt":{"rendered":"
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