Ingredients:
DOUGH:
100 g (3.5 oz) sugar
200 ml (8 fl oz) milk
30 g (1 oz) yeast
600 g (1 lb 5 oz) flour
150 g (5 oz) butter, melted
4 egg yolks
172 tsp salt
FILLING:
400 g (0.9 lb) wallnuts, ground
4 egg whites
200 g (7 oz) sugar
100 ml (4 fl oz) milk, scalded
1 tsp rum

Preparation:

1. DOUGH: Dissolve the sugar in warm milk, blend in the yeast and leave for 15 minutes. Mix together flour, yeast, salt, butter and egg yolks to make a dough. Beat with a wooden spoon until blisters begin to form on the dough. Cover and let stand in a warm place until it doubles in size, about 1 hour.

 

2. FILLING: Beat egg whites until stiff. Pour the scalded milk over the walnuts. Combine with sugar and rum. Allow to cool. Gently fold in beaten egg whites.

 

3. ASSEMBLE: Spread flour on a large table-cloth. Divide the dough into two sections. Roll each section out very thin (on the table-cloth) and fill with wallnut filling. Roll by filling the edge of the table-cloth on which the dough was rolled out.

 

4. Put 100 ml (4 fl oz) of oil in the bread pan. Place the rolls into the pan. Put in refrigerator over night.

 

5. Brush the rolls with melted butter and bake at 175 C (350 F) for about 40 minutes or until they become golden. Let cool in the pan.

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