You will need the following ingredients for the dough:
1/3 Cup of warm water
1 Package of Rapid Rise Yeast
1/3 Cup of brown sugar
1/4 Cup of butter ( softened )
2 teaspoons of salt
1/3 Cup of milk
2 eggs
3 ½ to 4 ½ Cups of unbleached flour
In a small bowl add the water and 1 teaspoon of sugar and mix. Add the yeast set aside to rise for about 10 minutes.
In a large bowl mix sugar, butter, salt, milk and eggs till light and fluffy. Beat in 1 cup of flour until well mixed. Add the yeast mixture and mix with a wooden spoon. Stir in remaining flour and mix with a spoon until the desired consistency. Turn out on a lightly floured counter and knead till the desired consistency. The dough should be very soft and moist but not sticky. Put dough in a large buttered bowl and butter the top of the dough lightly. Cover and let rise in a warm place until double in bulk. Approximately 1 - 2 hours.
You will need the following ingredients for the filling:
3 ½ Cups of finely chopped walnuts
1 Cup of milk
1 ½ Cups of dark brown sugar ( firmly packed )
¼ Cup of butter
1 1/3 Cup of honey
2 egg yolks
2 egg whites beaten stiff
3 teaspoons of cinnamon
1 Tablespoon of vanilla
Boil milk and sugar together when the mix reaches the boiling point stir in the nuts and add butter and honey. Set aside and let the mix cool and then add the egg yolks, cinnamon and vanilla. Stir until mixed well then fold in the beaten egg whites.
Divide the dough into 3 equal parts. Take one third of the dough and roll out on a lightly floured surface. You are going to make this bread in a jelly roll or cinnamon roll fashion. Shape the dough is in a rectangle shape. (Approximately a 9 x 13 size) Spoon some of the filling mixture out on the surface of the dough and spread out to 1/2 inch to 1 inch away from the edges. Roll up in a jelly roll fashion pulling it so it is tight without tearing. When you are about 1/2 up the roll fold the outer ends in to the inside of the bread. (this will keep the filling from leaking out) Continue to roll up until you reach the end. Place in a well buttered bread pan and set aside in a warm place until double in bulk. Repeat the process until you have finished the other 2 rolls of bread. Place in a warm place and let rise till double in bulk. Bake at 300 degrees for approximately 45 minutes or until lightly golden brown. Cool 10 minutes before removing from pans. You may dust with powdered sugar or make a glaze for the tops depending on how you like it.This bread seems to disappear after it is made so I usually have to double the recipe when I make it.