- 2 (.25 ounce) packages active dry yeast
- 1/2 cup warm water
- 1/2 teaspoon white sugar
- 2 cups margarine, melted
- 1 (12 fluid ounce) can evaporated milk
- 1 cup sour cream
- 6 egg yolks
- 10 cups all-purpose flour
- 6 tablespoons white sugar
- 1 teaspoon salt
- 1 pinch salt
- 6 egg whites
- 1 cup white sugar
- 4 pounds ground walnuts
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon confectioners' sugar for dusting
- In a small bowl, dissolve yeast in warm water with 1/2 teaspoon of sugar. Let sit until creamy; about 10 minutes.
- In a large bowl, mix together melted margarine, evaporated milk, sour cream and yeast mixture. Stir in the egg yolks. Combine the flour, salt and 6 tablespoons sugar; stir into the wet mixture, then knead until the dough no longer sticks to your hands. Cover dough and refrigerate overnight.
- To make the filling, beat egg whites until soft peaks form. Mix in sugar, ground walnuts and vanilla. Stir in milk 1 tablespoon at a time until filling reaches a spreadable consistency.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut dough into baseball sized portions. Dust a clean dry surface with confectioners' sugar. Roll the dough out to 1/4 to 1/8 inch in thickness. Spread with filling, then cut into 16 wedges like a pizza. Roll up wedges from the outside into the point. Brush with remaining milk and place 1 inch apart on a cookie sheet.
- Bake for 18 to 21 minutes in the preheated oven, until golden brown.
08/10/2019
recipepes.com
refrigerator nut rolls, recipe
PT15M
PT1H
5
455 calories
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