2 pkgs active dry yeast
1 1/2 cups warm water
3/4 cup granulated sugar
1 Tbsp salt
1/4 cup soft butter or margarin
6 cups flour
Pour water into bowl (rinse bowl with hot water). Sprinkle yeast over water and dissolve. Add sugar and salt. Add egg, butter and 3 cups flour. Beat with mixer about 2 minutes or till smooth. Add another cup of flour gradually while beating. Knead in last 2 cups flour - about 5-10 minutes - until not sticky. Let raise 1 1/2 - 2 hours or until double in size. After raised, punch down, divide into 6 sections. Roll each one out into a rectangle about the size of a cookie sheet (a couple of inches shorter than the longest side).
2 lbs English walnuts - ground very fine
12 oz granulated sugar
12 oz brown sugar
1 tsp. cinnamon
1 egg white
1 tsp vanilla
1/2 stick melted butter or margarine
Enough milk to get to spreading consistency (1/3 - 1/2 cup)
Mix together. Divide into 6 parts and spread on each section of dough and roll. Let raise 1 1/2 hours or until double in bulk. Bake at 350 degrees for 25-35 minutes or until brown on top. Brush with butter on top. Cool.
- How important is this tradition in our house? Mixers are purchased for the ability to handle kneeding the dough. Personally I have a kickin' 5 quart Kitchen Aid Mixer that I absolutely love. If you want to want a good upper-body workout though, you can always do it by hand (smile).
- My mom shared this with a friend who does half a batch and uses her bread machine's dough cycle for the dough.
- These freeze well for a month or two, so if you are good at planning ahead this is an option.
Also on the Christmas breakfast menu is a tradition that we started a few years ago. It is a fruit salad made from locally grown fruit that I either pick myself or purchase at a farmer's market and then freeze to enjoy on Christmas morning. It is a delicious reminder of the crops of the past year and a preview of what lies ahead after the cold of winter.