Dough:

• 4 cups of flour
• 1/3 cup sugar
• 1/2 t kosher salt
• 1 stick butter, softened
• 1 package dry yeast
• 3/4 cup milk
• 2 eggs, beaten plus an additional beaten egg for coating

Nut Filling:

*For a poppy seed version, use store-bought poppy seed filling.

• 3 cups ground walnuts
• 1 cup milk
• 1/4 t kosher salt
• 1 cup sugar
• 1 t good vanilla extract

Preheat the oven to 375º. Whisk together the flour, sugar and salt. Cut in the butter.

Dissolve the yeast in warm milk (about 110º).  After the yeast dissolves add it to the flour mixture along with the eggs. Knead the dough until it comes away clean from fingers.

At this point, you can either leave the dough covered in the fridge overnight or let it rise, covered, for about two hours. If you refrigerate it, when ready to use, let the dough stand at room temperature until dough softens.

Mix together the nut filling ingredients in saucepan. Bring to a slow boil. Remove from the heat and let the mixture cool before spreading on dough. Divide the dough in two. Roll each half about a 15’’ x 8’’ and spread with nut filling.  Roll the dough as you would a jelly roll and seal the edges by pinching them together. Place the two nut rolls in a lightly greased roasting pan, seam side down.  Allow the rolls to rise for 45 minutes then brush with the remaining beaten egg. Bake for 30-35 minutes, or until golden brown.