Added by DeniseH111 | Sun 07 Nov 2010 @ 20:21
Several key items: - nuts must be ground fine - DO NOT PREHEAT OVEN - set out eggs so they are ROOM TEMPERATURE! - wrap nut rolls in plastic wrap while they are still warm from the oven. After they cool, wrap additionally with aluminum foil and freeze or refrigerate until ready to slice.
2 lb walnuts ground FINEē (This is key)
2 cups sugar
1 1/2 can evaporated milk (the small 12 fl oz cans)
4 TBSP vanilla
3 1/2 cups flour
2 TBSP granulated sugar
1/2 tsp salt
1 pkg dry yeast (rapid rise)
1/2 cup sour cream
1/2 cup butter
1/2 cup water
2 small eggs ROOM TEMPERATURE!!
** double this dough recipe to match the amount of filling you have OR freeze remaining filling for later useē
In bowl thoroughly mix 1 cup flour, salt, sugar, yeast. Combine sour cream, water, butter in saucepan. Heat over low heat until liquids are VERY warm (120 degrees). Gradually add to the dry ingredients and beat 2 minutes at medium speed.
Scrape bowl occassionally. Add eggs and1/2 cup flour. Beat at high speed 2 minutes. STIR in rest of flour (2 cups) to make a soft dough. Turn out onto lightly floured board and knead a few times to form a ball. Cover with a bowl. Let rest for 10 minutes for easy handling. Divide into 4 equal parts. Roll each out individually into a rectangle. Spread with nut filling. Roll like a jelly roll. Seal edges. Place on greased pan. Brush with beaten egg and prick top layer with fork to avoid cracks in surface when baking.
Put into COLD oven. Heat oven to 350 degrees. Bake between 25-35 minutes from the time you turn the oven on.
IN THIS ORDER put into a saucepan the walnuts, sugar stir together...turn heat on low, then add evap milk SLOWLY until peanut butter creamy), then vanilla. Simmer a few minutes for flavors to marry and reach desired texture.
Note: You will have enough filling for two batches of dough. Filling can be frozen for future use.