YEAST MIXTURE

1 1/2 cakes yeast

4 Tblsp. milk

1 tsp sugar

3 Tbsp. flour

Dissolve yeast in lukewarm milk.  Add sugar and flour, mix well.  Set aside, covered, to rise.

 

DOUGH

1 cup butter

8 tblsp. sugar

6 egg yolks

4 cups flour sifted with 1 teas. salt.

1 cup heavy cream

1/3 cup milk

1/4 tsp. vanilla

1 tblsp. brandy

Combine cream, milk, vanilla and brandy

Cream butter and sugar in a large mixing bowl.  ( I did all of this dough mixing in my Kitchenaid using the dough hook.)  Add the egg yolks one at a time, mixing well after each addition.  Add the yeast mixture and mix well.  Add 1/2 the flour/salt, then 1/2 the liquid and mix well.  Add the remaining flour, then the remaining liquid.  If dough is too sticky you can add up to 1/2 cup flour.  Knead for 20 minutes.  Put the dough in a bowl, cover and let rise for one hour.

 

WALNUT FILLING

1/2 cup butter

4 egg yolks

2 egg whites, stiffly beaten

1 1/2 cup brown sugar

1/4 cup heavy cream

1 tsp vanilla

1 tblsp brandy

4 cups ground walnuts

Cream butter and sugar.  Add the egg yolks.  Beat well.  Add cream, vanilla and brandy, Beat well.  Add the egg whites and mix together.  Fold in the nuts. 

 

Divide the dough into 3. 

Roll out one of the portions to 1/8" thick..............or thinner, if you wish.  Spread 1/3 of the nut mixture over the dough.  Sprinkle with sugar and whatever else you might like..................raisins, cinnamon, citron.  Roll up.  Seal the ends tightly and turn into a greased bread pan.

Do the same with the remaining two portions.

Cover and let rise til double.  Bake at 300 degrees for one hour.

 

I made this yesterday and it really is fabulous.  There is a greater proportion of dough to nut filling than my mother's recipe but the dough is so rich and wonderful that I'm ok with that.