Ingredients
- Dough:
- 2 envelopes active dry yeast
- 1/4 cup warm milk (105 to 155 degrees)
- 3 tablespoons plus 5 cups all purpose flour
- 1 tablespoons plus 1/4 cup sugar
- 1 cup butter (2 sticks) at room temperature
- 6 egg yolks
- 2/3 cup heavy cream
- 2/3 cup milk
- 1 teaspoon salt
- Walnut Filling:
- 3 eggs
- 1-1/2 cups sugar
- 2/3 cup heavy cream
- 1-1/2 lbs. walnuts finely ground (6 cups)
Preparation
Step 1
Day 1:
To prepare dough, sprinkle yeast over warm milk in glass measuring cup. Stir in the 3 tablespoons flour and the 1 tablespoon sugar. Let stand until foamy about 10 minutes. Beat butter and remaining 1/4 cup sugar in bowl until creamy. Add yolks, one at a time, beating well after each addition. Stir in yeast mixture. Combine cream and milk in small bowl. Combine 3 cups flour and salt in second bowl. On low speed, into butter mixture, beat 3 cups flour alternately with cream mixture, in 2-3 batches, eating well after each addition. With wooden spoon, stir in remaining flour, dough will be very soft. Turn dough onto lightly floured board. Knead 12-15 minutes or until smooth and elastic, adding more flour as needed (about 1/4 cup total) to prevent sticking. Place dough in greased large bowl, turning to coat. Cover with greased waxed paper and a clean kitchen towel. Let rise 30 minutes. Then refrigerate overnight to slow rise.
Prepare Filling:
Beat eggs, sugar and cream in large bowl. Stir in walnuts. Refrigerate covered overnight. Remove from refrigerator, 1 hour before using.
Day 2:
Let dough stand at room temperature hours. Let filling stand at room temperature for 1 hour. Punch dough down on floured work surface, divide dough in thirds. Cover 2 pieces with greased waxed paper and a kitchen towel. Roll the remaining piece of dough into 18 x 14" rectangle. Spread with 1/3 of filling, leaving a 1/2" border all around the edge. Beginning with short side, roll up tightly, jelly roll fashion. Place seam side down, on greased baking sheet. Pinch ends to seal, tuck under loaf. Cover with lightly greased waxed paper and kitchen towel. Repeat with remaining pieces of dough and filling. Let rise in warm place about 1-1/4 hours or until doubled in bulk. Heat oven to 350 degrees. Bake 45-50 minutes until golden brown. Transfer to racks. Serve warm. Cool completely, wrap securely in foil, freeze up to 2 months.