Printable | Taste of Home

Nut Roll Coffee Cakes

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
FILLING:
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

In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk, egg

Printed from tasteofhome.com Oct 7, 2008

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Nut Roll Coffee Cakes cont.

yolks, sugar, salt and flour; beat until smooth. Do not knead. Cover and
refrigerate overnight. For filling, in a small mixing 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.