Ingredients Jump to Instructions ↓

  1. 1-1/2 cups plus 1/3 cup sugar, divided

  2. 1 can (12 ounces) evaporated milk, divided

  3. 6 cups ground walnuts (1-1/2 pounds )

  4. 1-1/2 teaspoons honey

  5. 3 eggs, separated

  6. 2 packages (1/4 ounce each ) active dry yeast

  7. 3/4 cup warm water (110 to 115 )

  8. 4 to 4-1/2 cups all-purpose flour

  9. 1 teaspoon salt

  10. 1/2 cup cold butter, cubed

  11. 3 to 4 tablespoons milk, divided

  12. 1 to 2 cups confectioners' sugar, optional

Instructions Jump to Ingredients ↑

  1. In a small saucepan, cook and stir 1-1/2 cups sugar and 1 cup evaporated milk until mixture comes to a boil. Transfer to a large bowl; stir in walnuts and honey. In a small bowl, beat egg whites until stiff peaks form. Fold into walnut mixture. Cover and refrigerate filling for at least 2 hours. For dough, in a small bowl, dissolve yeast in warm water. In a large bowl, combine 3 cups flour, salt and remaining sugar; cut in butter until crumbly. Add the yeast mixture, egg yolks and remaining evaporated milk; beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Turn onto a floured surface. Punch dough down; divide into four portions. Roll each portion into a 15-in. x 11-in. rectangle. Spread walnut filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush 2 tablespoons milk over tops and sides of rolls. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough remaining milk to achieve desired consistency; drizzle over warm rolls. Yield: 4 rolls (15 slices each).


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