Serves 10 (one 4-pound loaf)
1 cup milk
1/2 cup plus 1 teaspoon sugar
1 teaspoon salt
1/4 cup (1/2 stick) butter or margarine
1/4 cup warm water (105° F)
2 tablespoons (2 packets) dry yeast
4 1/2 cups all-purpose flour
1 teaspoon finely grated lemon rind
2 tablespoons butter, melted
3 eggs, beaten
4 cups finely chopped walnuts
1 cup packed light brown sugar
1/3 cup butter or margarine, melted
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground cloves (optional)
Dough: heat the milk in a medium saucepan, when hot, stir in 1/2 cup sugar, the salt and butter. Cool to lukewarm.
Put the warm water into a large mixing bowl; add 1 teaspoon of sugar and the yeast.
Allow to rise and bubble for about 10 minutes, and then stir in lukewarm milk mixture.
Add the eggs and 2 1/2 cups flour as well as the lemon rind; beat at high speed with electric mixer. With a wooden spoon gradually beat in the remaining 2 cups of flour. Knead with hands until the dough is stiff enough to leave the side of the mixing bowl.
Spray another mixing bowl with cooking spray, and then place dough in greased bowl.
Turn the dough over to bring up the greased side. Cover with a towel and let rise in a warm place free from drafts, until double in bulk, about 1 hour.
Filling: put the beaten eggs in a medium-size mixing bowl. Add nuts, brown sugar,
butter, cinnamon, vanilla and cloves. Stir to thoroughly mix. Set aside until the dough is ready.
To assemble walnut roll: punch down dough. On a lightly floured surface turn out the dough; cover with cloth and let rise for 10 minutes. Roll out to a 30 x 20" rectangle. Spread with the filling to about 1-inch from the edge. Starting from the wide side, roll up tightly, just as if for a jelly roll. With the palms of hands, roll back and forth so that the roll is even all over. On a large greased cookie sheet or round baking pan, form roll into a large coil, seam-side down. Let rise in warm place covered with a towel, free from drafts, until double in bulk, about 1 hour.
Preheat oven to 350° and brush the roll with the melted butter. Bake 35 to 40 minutes until golden. Cool on wire rack. Slice crosswise ¼ inch thick.
$ Double the recipe and freeze after baking by wrapping tightly in foil. Melt butter in microwave.
? Use light butter and skim milk.
Source: The Best of Croatian Cooking