This bread is labor intensive, but SO worth the effort. This recipe has been passed down for generations in my family. It is a little different from the others I've seen on the internet. It is so good and a Christmas Morning tradition. I'm glad to say my father taught me and I am teaching my daughter.
FILLING: DAD MAKES HIS FILLING THE NIGHT BEFORE AND WARMS IT IN THE MORNING.
walnuts (ground fine but not too fine.)
butter (2 sticks)
2 1/2 c
2 1/2 can(s)
eggs (lightly beaten)
salt (yes tablespoon is correct)
whole milk - fresh not canned
1TO MAKE THE FILLING:
HEAT BUTTER TILL GOLDEN BROWN. WATCH CAREFULLY AS IT WILL BURN QUICKLY AS IT STARTS TO TURN. ADD WALNUTS STIRRING CONSTANTLY. WHEN THOUROUGHLY WARMED ADD CANNED MILK STIRRING TILL COMES TO A BOIL ON LOW HEAT.
2ADD 2 1/2 CUPS SUGAR, 2 TEASPOONS CINNAMON, CONTINUALLY STIRRING AND BOIL FOR 20 MINUTES.
BEAT 4 EGGS AND POUR SLOWLY INTO MIXTURE. STIR CONSTANTLY AND BOIL 10 MINUTES MORE. THIS SCORCHES EASILY, SO HEAT MAY NOT BE HIGH.
COOL TO ROOM TEMP BEFORE SPREADING ON BREAD.
COMBINE 7 cups FLOUR,SUGAR AND SALT .ADD TO MILK HEATED LUKEWARM. PUT YEAST IN ½ CUP WARM WATER AND LET STAND TIL FOAM BEGINS TO FORM. POUR INTO MIXTURE AND MIX WELL. BEAT TO COMBINE WITH DOUGH. ADD BEATEN EGGS, MELT BUTTER BUT DON'T OVERHEAT: ADD TO DOUGH AND KNEAD WELL. ADD THE REST OF THE FLOUR, DOUGH WILL BE SOMEWHAT SOFTER THAN BREAD DOUGH. LET IT RISE UNTIL DOUBLED.
4ROLL OUT SECTIONS OF DOUGH VERY THIN (KEEP BREAD OUT OF DRAFTS AND WARM WHILE STRETCHING IT) IT HELPS TO ROLL OUT ON PATTERNED TABLECLOTH, WHEN YOU CAN SEE THE PATTERN IT IS THIN ENOUGH. SPREAD FILLING ON DOUGH NOT TOO THICK. ROLL ON LONG EDGE AND COIL INTO GREASED PAN.
5BAKE 9 INCH SQUARE LOAVES 40 MINUTES AT 350 DEGREES. BEAT 1 EGG WITH 1 TBLS WATER AND BRUSH ON BEFORE BAKING FOR NICE GOLDEN COLOR.