3-1/2 to 3-3/4 cups sifted all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1 package dry yeast
1 cup milk
1/4 cup water
1/4 cup butter or margarine
2 egg yolks
2 cups ground walnuts
2/3 cup granulated sugar
6 tablespoons light cream
1/2 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons butter or margarine
2 tablespoons fresh bread crumbs
2 egg whites
In a large bowl, thoroughly mix 1-1/4 cups flour, sugar, salt and undissolved yeast. In a small saucepan, heat milk, water and butter or margarine until warm. Gradually beat warm milk mixture into flour mixture; beat 2 minutes. Add egg yolks and enough flour to make a thick batter; beat 2 minutes. Stir in remaining flour to make a soft dough. Knead on lightly floured board until smooth.
Place in a greased bowl; turn dough to grease top. Cover; let rise in a warm place until doubled.
Prepare filling. In a medium bowl, combine walnuts, sugar, cream, salt and vanilla. In a saucepan at low heat, melt butter or margarine; add bread crumbs and stir until golden; add to nut mixture. Beat egg whites until stiff; fold into nut mixture.
Punch down dough. Roll one half of dough into a 16-by-19-inch rectangle. Spread with half of filling. Starting from short end, roll up jelly-roll fashion; place in greased 12-cup Bundt pan. Repeat with remaining dough and filling and place second roll on top in the pan.
Let rise until almost doubled, 30-40 minutes. Bake at 375°
F. for 55-60 minutes or until it tests done. Turn out immediately onto
wire rack to cool.
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