Walnut-filled sweet bread
1 loaf
Ingredients
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Directions
SERVINGS
SOURCE: GOURMET/DECEMBER 198
For the dough: 2½ teaspoons active dry yeast, ½ cup lukewarm milk, 6 tablespoons granulated sugar, 4 ⅓ cups all-purpose flour, 3 large eggs, beaten lightly, ¾ stick (6 tablespoons) unsalted butter, softened, 1 teaspoon grated lemon rind, ¼ teaspoon salt For the filling: 1 cup sour cream, ½ cup plus 1 tablespoon honey, 1 teaspoon vanilla, 5 cups walnuts, chopped fine, 3 large egg whites at room temperature, a pinch of cream of tartar 3 large egg yolks beaten with 2 tablespoons confectioners' sugar and ¼ teaspoon cinnamon, melted unsalted butter and confectioners' sugar for brushing and dusting the bread Make the dough: In a large bowl proof the yeast in the milk with 1 teaspoon of the sugar and 1 teaspoon of the flour for 15 minutes, or until it is foamy. Add the remaining sugar, 2 cups of the flour, the eggs, the butter, the lemon rind, and the salt and beat the mixture until it is combined well. Stir in 2 more cups of the flour and knead the dough on a floured surface, incorporating more of the remaining flour as necessary to keep it from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Put the dough in a buttered bowl, turn it to coat it with the butter, and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Make the filling: In a large bowl whisk together the sour cream, the honey, heated, and the vanilla and stir in the walnuts. In a bowl beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks and fold them into the walnut mixture. Punch down the dough and on an unfloured surface roll and stretch it into a 28- by 20-inch rectangle. Brush the dough with the egg yolk mixture and spread it with the filling, leaving a 1-inch border on all sides. Beginning with a long side roll up the dough tightly jelly-roll fashion and fit it into a well-buttered 10- by 4 ½-inch tube pan, overlapping the ends and pressing the seam against the tube. Let the dough rise, covered with a dish towel, in a warm place for 45 minutes to 1 hour, or until it is almost double in bulk. Bake the bread in the middle of a preheated moderately hot oven (375-F.), brushing it with the melted butter every 15 minutes, for 1 hour, or until it sounds hollow when the bottom is tapped. Let the bread cool in the pan on a rack for 5 minutes, turn it out onto the rack, and dust it with some of the confectioners' sugar. Let the bread cool completely and dust it with the
Submitted By SALLIE KREBS On 12-26-94