Gibanica

Ingredients

Dough

• 8 cups all-purpose 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

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

Instructions

Dough

1. Dissolve yeast in about 2 teaspoons sugar and 1/2 cup warm water; let stand until it bubbles.
2. Sift flour in a large bowl and add salt and 1/2 cup sugar.
3. 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.
4. On a 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. Scald milk with butter.
2. In a 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).
3. Grease a 4 to 6 inch deep roasting pan 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.
4. Bake at 350 degrees F for 1 hour.
5. Remove from oven and brush with butter. Let cool, then flop it on a cloth and place it on a rack to cool.

Attribution

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