This is not a fast recipe, expect at least 4 hours to complete once you start. It is worth it to keep a holiday tradition going. My grandmother would make this yearly. This was my Great Grandma Gezella’s recipe.
There are no spices in this recipe it just lets the walnut be the star. It is a flavorful tender dough which does not overwhelm the walnuts it compliments and makes them a Star. Who knew walnuts could be soft and smooth.
I am still mastering this recipe it is a work in process. It have issues getting it to be thin, thin, thin and not have the nut mixture break through.
Nut Mixture Filling
12 Cups or 3 lbs chopped Walnuts
1 quart Milk
2 1/2 cups Sugar
4 Tablespoons Flour
Place the above ingredients in a double boiler and cook for 1 hour stirring occasionally.
Finish filling by removing from heat. Add
2 teaspoons Vanilla
1 teaspoon Salt
10 to 12 Eggs, beaten
Mix and spread on rolled dough.
Start the filling first before the dough. As it cooks in double boiler.
Dough
4 packets Yeast
1 quart warm Milk
5 cups Flour
Mix and cover let dough rise double.
Add:
2 cups Sugar
1/2 teaspoon Salt
2 cups Flour
3/4 cup Oil
Stir again and let rest until double. Divide into 6 equal parts. Sprinkle the table counter with flour and knead dough ball until not sticky. Usually 1 to 2 cups Flour.
Roll our dough and dot with butter. Spread nut filling, roll, and seal edges with water. Let rise 3/4 in size. Preheat oven to 350 degree oven. Bake 45 to 60 minutes at 350 degrees.
I find it easier to put it in foil pans. It reduces the splitting. Butter the top when hot. Cool and store in bags. Can be frozen and thawed when ready to serve. It does not have preservatives so it will only last days.
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