- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 cups warm milk (110° to 115°)
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 teaspoons salt
- 7 to 7-1/2 cups all-purpose flour
- 5 egg whites
- 1 cup sugar
- 5 cups finely chopped walnuts or pecans (about 1-1/2 pounds)
- 1 tablespoon butter, melted
- Additional melted butter
- 1 egg, beaten
- In a large bowl, dissolve yeast in water. Add milk, sugar, butter, eggs, salt and 3-1/2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- For filling, beat egg whites in a bowl until foamy; gradually add sugar and beat well. Stir in nuts and butter; mix well.
- Punch dough down; divided into eight balls. Roll each into an 8-in. circle; brush with melted butter. Spread about 2/3 cup filling on each circle. Roll up tightly into loaves; seal ends. Place on greased baking sheets. Cover and let rise until doubled, about 50 minutes.
- Brush with egg. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 8 loaves.
Originally published as Nut Swirl Bread in Country Woman November/December 1997, p29
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