Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 c Sugar
- 1 ts Salt
- 1/4 c Butter or margarine
- 1 c Milk; hot
- 2 pk Active dry yeast
- 1/4 c -warm water (105 F)
- 2 Eggs
- 4 1/2 c All-purpose flour; unsifted
- FILLING
- 3 Eggs
- 4 c Walnuts, finely chopped
- 1 c Light brown sugar, packed
- 2 tb Butter
- 1/3 c Butter or margarine; melted
- 1 1/2 ts Cinnamon
- 1 ts Vanilla
- =
Directions
Stir sugar, salt and butter into hot milk; cool to lukewarm. (A drop
sprinkled on wrist will not feel hot.) Sprinkle yeast over warm water in
large bowl; stir to dissolve. Stir in lukewarm milk mixture. Add 2 eggs
and 2 1/2 cups flour; beat at high speed with electric mixer. With a
wooden spoon gradually beat in remaining 2 cups flour. Knead with hand
until dough is stiff enough to leave side of bowl. Place dough in lightly
greased large bowl. Turn the dough over to bring up greased side. Cover
with a towel; let rise in warm place (85 F), free from drafts, until
double in bulk, about 1 hour. Make filling in medium bowl.
Beat eggs slightly; add nuts, brown sugar, 1/3 cup butter, cinnamon and
vanilla. Stir filling to blend well. Shape dough; punch down dough. On
lightly floured surface turn out dough; cover with bowl and allow to rest
for 10 minutes. Roll out to a rectangle 30 inches long by 20 inches
wide. Spread with filling, to 1 inch from the edge. Starting from wide
side, roll up tightly, as for jelly roll. With palms of hands, roll back
and forth so that roll is even all over. On large greased cookie sheet,
form roll into a large coil, seam side down. Let rise in warm place
(85 F), covered with towel, free from drafts, until double in bulk, about
1 hour. Preheat oven to 350 F and brush the roll with the melted butter.
Bake 35 to 40 minutes until golden. Cool on wire rack. Slice crosswise
1/4 inch thick. Makes a 4 pound loaf.