Serbian Nut Rolls
- Yield: 1
- 2cups (4 sticks) butter, softened
- 1/2cup granulated sugar
- 6 egg yolks
- 5cups sifted all-purpose flour
- 1large cake yeast
- 1cup warm milk
- 6 egg whites
- 1cup packed brown sugar
- 2pounds walnuts, finely ground
- Cream the butter and granulated sugar in a mixing bowl until light and fluffy. Beat in the egg yolks. Add the flour and mix well.
- Combine the yeast and warm milk in a small bowl, crumbling with the fingers. Stir into the flour mixture.
- Knead the dough on a floured surface until smooth and elastic.
- Place in a greased bowl, turning to coat the surface.
- Let rise, covered, in a warm place until doubled in bulk. Punch the dough down.
- Beat the egg whites in a mixing bowl until stiff peaks form.
- Beat in the brown sugar gradually.
- Divide the dough into three equal portions. Knead one portion on a floured surface and spread with 1/3 of the egg white mixture. Sprinkle with 1/3 of the walnuts. Roll up and place on a greased baking sheet.
- Repeat with the remaining dough portions.
- Bake in a preheated 350 degree oven for 45 to 60 minutes or until brown.
- Cut each roll into four large pieces, or as desired.
Recipe reprinted with permission from the Junior Leage of Chicago, Peeling the Wild Onion, a Collection of Chicago Culinary Culture (the Junior League of Chicago, 2008)