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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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âRock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. Itâs one of my favorite ethnic holiday treats.â âRachelle Stratton Rock Springs, Wyoming Ingredients:
1 cup butter, cubed |
1/2 cup 2% milk |
3 egg yolks, beaten |
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
2-1/2 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1/4 teaspoon salt |
filling: |
2 cups ground walnuts |
2 cups chopped dates |
1/4 cup 2% milk |
3 tablespoons plus 1 cup sugar, divided |
1/2 teaspoon ground cinnamon |
3 egg whites |
confectioners' sugar, optional |
Directions:
1. In a small saucepan, melt butter with the milk; cool. Stir in egg yolks until blended. In a small bowl, dissolve yeast in warm water.
2. In a large bowl, combine the flour, sugar and salt; add butter mixture and yeast mixture. Beat on medium speed for 3 minutes (dough will be sticky). Cover and refrigerate overnight.
3. In a small saucepan over medium heat, combine the nuts, dates, milk, 3 tablespoons sugar and cinnamon. Cook and stir until mixture forms a paste. Transfer to a large bowl.
4. In a small bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into nut mixture.
5. Cut dough in half; on a floured surface, roll one portion into a 20-inch square. Spread with half of the filling. Roll up tightly jelly-roll style. Place, seam side up, in a greased 10-in. tube pan. Repeat with second portion; place, seam side down, over the first roll-up in the pan (layers will bake as one loaf).
6. Bake at 350° for 60-70 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired. Yield: 12 servings.
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