Nut Roll Coffee Cakes (Povitica)

By MarieR

Ingredients

• 1 package (1/4-ounce) active dry yeast (Quick Rise)
• 1/4 cup (2-ounces) warm water (100-115 degrees F.)
• 1 cup (2-sticks; 8-ounces) butter, melted and cooled
• 1/2 cup (4-ounces) warm milk (110-115 degrees F.)
• 3 large egg yolks
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• FILLING
• 3 large egg whites
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 2 1/4 cups ground walnuts, toasted
• ICING
• 3/4 cup confectioner's sugar
• 1 teaspoon butter softened
• 1 teaspoon vanilla extract
• 3 teaspoons (plus 1 teaspoon, if needed) milk

Details

Servings 3

Preparation

Step 1

In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk, egg yolks, sugar, salt and flour; beat until smooth. Do not knead, Cover and refrigerate overnight.

For filling, in a small mixing bowl, beat egg whites and vanilla on medium speed until! soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in walnuts; set aside.
Turn dough onto a lightly floured surf face. Let stand for 10 minutes or until easy; to handle. Divide into thirds. Roll each portion into a 15-in, x 13-in. rectangle. Spread filling over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Place seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 20-25 minutes or until! golden brown. Remove from pans to wire racks to cool Combine glaze ingredients; drizzle over; coffee cakes. Yield: 3 loaves.