Nut Roll

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4 cups flour

1/3 cup sugar

1 teaspoon salt

¾ cup butter

3 eggs separated

1 cup milk, scalded (almost ready to boil) and cooled

1 piece/small package yeast

Dissolve yeast in warm milk (not hot). Cool. Add beaten egg yolks (yellow part).

Combine flour, sugar, salt, and butter. Add to yeast mixture and work it until soft. Put it in a bowl, cover it, put it in the refrigerator overnight.

Next day: take about ¼ of the dough and roll it out thin on a floured board. Brush it with beaten egg white and spread filling on it. Roll it up carefully and tuck under ends. Place it on a greased cookie sheet away from cold air and let it rise until double in size. Poke some holes in it with a toothpick and then brush it with melted butter and sprinkle some sugar on top. Then bake for 20 – 25 minutes at about 175C (until it starts to get brown).

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Nut Roll Filling

Ground walnuts mixed with sugar (make it as sweet as you want it)

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