Nut Roll Coffee Cake

Name: Nut Roll Coffee Cake
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup butter, melted; 1/2 cup warm 2% milk (110° to 115°); 4 large egg yolks; 2 tablespoons sugar; 3/4 teaspoon salt; 2-1/2 cups all-purpose flour; 3 large egg whites; 1 cup plus 3 tablespoons sugar, divided; 2 cups ground walnuts; 2 tablespoons 2% milk; 2 teaspoons ground cinnamon

13 ingredients

4 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup butter, melted
1/2 cup warm 2% milk (110° to 115°)
4 large egg yolks
2 tablespoons sugar
3/4 teaspoon salt
2-1/2 cups all-purpose flour
3 large egg whites
1 cup plus 3 tablespoons sugar, divided
2 cups ground walnuts
2 tablespoons 2% milk
2 teaspoons ground cinnamon

Directions

1

In a large bowl, dissolve yeast in warm water. Add the butter, milk, egg yolks, sugar, salt and flour. Beat until smooth (mixture will be sticky). Cover and refrigerate overnight.
2

For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1 cup sugar, about 2 tablespoons 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.
3

Divide dough in half. On a well-floured surface, roll each portion into an 18x12-in. 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.
4

Place one filled roll seam side up in a greased 10-in. tube pan. Top with second roll, seam side down. Bake at 350° until golden brown, 40-45 minutes. Cool for 10 minutes before removing from pan to a wire rack.