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Gibanica

Source: Anne Price - Our Favorite Recipes - St. Anthony Croatian Catholic Church

Dough
8 cups flour
1/2 cup granulated sugar
1 teaspoon salt
1/2 pint sour cream
2 cups milk (about), scalded
2 ounces yeast
3 egg yolks, beaten
1/4 pound sweet butter

Dissolve yeast in about 2 teaspoons sugar and 1/2 cup warm water; let stand until it bubbles.

Sift flour in large bowl and add salt and 1/2 cup sugar.

In another bowl beat 3 egg yolks, 1 teaspoon vanilla extract and sour cream; add yeast; add scalded milk and sweet butter which was added to the milk and cooled. Add this to the flour bowl and knead to a soft silky dough, not sticky. Let rise in a greased bowl until double in bulk. Make sure the dough is soft as it has to stretch.

On floured cloth roll dough to about 1/4 to 1/2 inch in thickness; stretch gently so it won't break. Stretch oblong about 30 x 20 inches (use rolling pin if necessary) and fill with following filling.

Filling
1 1/2 pounds ground nuts
1 tablespoon honey
3 egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy milk or cream
1/3 cup sweet butter

Scald milk with butter.

In bowl add ground nuts, honey, vanilla extract, sugar and pinch of salt, then add scalded milk with butter. Mix, then add stiffly beaten egg whites. If thick, add a little more milk. Spread on dough like you would for nut roll and roll like a jellyroll (make as sweet as desired).

Grease roasting pan 4 to 6 inches in depth and fill pan; start at one edge of pan; make a "U" shape. Do not cut if roll is longer; turn again. Brush with milk. Prick with knife on top for air bubbles. Let stand 1 hour.

Bake at 350 degrees F for 1 hour. Remove from oven and brush with butter. Let cool, then flop it on a cloth and place it on a rack to cool.

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