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Dough:
1 1/2 cups scalded milk
1/2 cup sugar
1 stick butter
1 tablespoon yeast
1/2 cup warm water
6 cups flour
2 eggs
1 tablespoon salt
Filling:
1 can evaporated milk
1 heaping cup sugar
2 sticks butter
4 eggs
5 cups walnuts, finely ground
Pinch salt
1 teaspoon cocoa
1 teaspoon cinnamon
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Directions:
Remove the film that forms on the top of the milk. Put milk into
the bowl of a stand mixer. Add sugar and butter; stir to dissolve.
Mix yeast and warm water. Sprinkle with a few grains of sugar and
let sit until foamy on top. To the mixing bowl add 5 1/2 cups of
flour, 2 eggs and yeast mixture. Mix with a dough hook until a soft
dough forms. Add flour a tablespoon at a time until the dough cleans
the side of the bowl. Knead for another 2 or 3 minutes. Place into
a greased bowl, cover and let rise for an hour or until doubled
in bulk. Punch down and let rise again. Cut dough into 3 pieces.
Roll out 1 piece into a very thin rectangle about 16-by-20 inches.
Spread with one-third of the filling mixture and roll up tightly
along the long side. Repeat with remaining 2 pieces of dough. Place
each into a greased tube or loaf pan, cover and let rise again until
doubled. Bake at 350 degrees until a thermometer registers 200 degrees,
about 1 hour. Cover loosely with foil if getting too brown. Heat
milk, sugar and butter in a large saucepan until boiling. Add eggs
and walnuts; stir until thickened. Remove from heat, stir in salt,
cocoa and cinnamon; let cool before spreading.
Makes 3 Loaves .
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