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  • 8 c Flour
  • 1/2 c Sugar
  • 1 ts Salt
  • 1/2 pt Sour cream
  • 2 c Milk (about); scalded
  • 2 oz Yeast
  • 3 Egg yolks; beaten
  • 1/4 lb Sweet butter
  • 1 1/2 lb Ground nuts
  • 1 tb Honey
  • 3 Egg whites
  • 1 c Sugar
  • 1 ts Vanilla
  • 1 c Heavy milk or cream
  • 1/3 c Sweet butter


DOUGH: Dissolve yeast in about 2 teaspoons sugar and 1/2 cup warm water; let stand until it bubbles. Sift flour in large bowl and add salt and 1/2 cup sugar. In another bowl beat 3 egg yolks, 1 teaspoon vanilla and sour cream; add yeast; add scalded milk and sweet butter which was added to the milk and cooled. Add this to the flour bowl and knead to a soft silky dough, not sticky. Let rise in a greased bowl until double in bulk. Make sure the dough is soft as it has to stretch.
On floured cloth roll dough to about 1/4 to 1/2 inch in thickness; stretch gently so it won't break. Stretch oblone bout 30 x 20 inches (use rolling pin if necessary) and fill with following filling.
FILLING: Scald milkj with butter. In bowl add ground nuts, honey, vanilla, sugar and scant of salt (that's what it says! -KM), then add scaled milk with butter. Mix, then add stiffly beaten egg whites. If thick, add a little more milk. Spread on dough like you would for nut roll and roll like a jelly roll (make as sweet as desired). Grease roasting pan 4 to 6 inches in depth and fill pan; start at one edge of pan; make a "U" shape. Do not cut if roll is longer; turn again. Brush with milk. Prick with knife on top for air bubbles. Let stand 1 hour. Bake at 350 F for 1 hour. Take out and brush with butter. Let cool, then flop it on a cloth and place it on a rack to cool.
Source: Anne Price "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias
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