"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Nut Roll Coffee Cake Recipe

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This recipe for Nut Roll Coffee Cake, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Thursday, August 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 packages (1/4 oz each) active dry yeast
1/4 c. warm water (110-115 degrees)
1 c. butter, melted
4 egg yolks (save whites)
1/2 c. milk
2 T. sugar
1 tsp. salt
2 1/2 c. all-purpose flour
Filling:
4 egg whites
1 c. plus 6 T. sugar, divided
2 c. walnuts, chopped
1/4 c. milk
2 tsp. cinnamon

Directions:
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add butter, egg yolks, milk, sugar, salt and flour. Beat until smooth. Cover and refrigerate overnight.

For filling, in a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1 cup of sugar, about 2 T. at a time, on high until sugar is dissolved. In a large bowl, combine the walnuts, milk, cinnamon and remaining sugar; fold in egg whites.

Divide dough in half. Roll each portion into an 18 x 12 inch rectangle. Spread filling evenly over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Place one filled roll seam side down in a greased 10 inch tube pan. Top with second roll. Bake at 350 F. for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to wire rack.

Number Of Servings:
Number Of Servings:
12-16
Personal Notes:
Personal Notes:
You must start the day before needed.

 

 

 

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