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1/2 x ca. 30 g | dry yeast active |
1/4 Tasse | Warm water; (110-115 degrees) |
2 Tasse | Warm milk; (110-115 degrees) |
1/2 Tasse | sugar |
1/2 Tasse | Butter or margarine, softened |
2 | eggs |
2 Teelöffel | salt |
7 Tasse | All-purpose flour; upto 7/12 cups |
5 | egg whites |
1 Tasse | sugar |
5 Tasse | Walnuts or pecans; finely chopped |
1 Esslöffel | butter or margarine, melted |
| Additional melted butter |
1 | egg beaten |
In a large mixing bowl, dissolve yeast in water. Add milk, sugar, butter, eggs, salt and 3-1/2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, beat egg whites in a mixing bowl until foamy; gradually add sugar and beat well. Stir in nuts and butter; mix well. Punch dough down; divide into eight balls. Roll each into an 8-in. Circle; brush with butter. Spread about 2/3 cup filling on each circle. Roll up tightly into loaves; seal ends. Place on greased baking sheets. Cover and let rise until doubled, about 50 minutes. Brush with egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 8 loaves.
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