Nut Roll Coffee Cakes

By MarieR

"The bread is tender with a golden brown crust and a nutty filling that’s flavorful but not too sweet. With a drizzle of white icing and a sprinkle of walnuts on top, this bread becomes a festive dessert. It pairs well with a cup of strong coffee."

Ingredients

• FILLING:
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup butter, melted and cooled
• 1/2 cup warm milk (110° to 115°)
• 3 egg yolks
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 3 egg whites
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 2-1/4 cups ground walnuts
• ICING:
• 3/4 cup confectioners' sugar
• 1 teaspoon butter, softened
• 1 teaspoon vanilla extract
• 3 to 4 teaspoons milk

Preparation

Step 1

Prep: 45 min. + chilling Bake: 20 min. + cooling 45

Directions:
In a large 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 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 surface. 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 seam 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.