In a large bowl, sprinkle the yeast on the water and let proof. Add ½ cup sugar, milk, soft butter, salt, lemon rind, and vanilla to the yeast. Mix well. Beat in the 2 eggs and egg yolks. Stir in 2 cups of flour and beat well. Gradually add enough remaining flour to make a smooth, pliable dough. Turn out onto a board and knead for 10 minutes, adding flour if needed, until the dough is smooth and elastic. Gather into a ball and place in a floured bowl. Dust the top with flour and cover with a towel. Let rise until doubled in bulk, about 1 to 1½ hours.
Butter 2 9-inch loaf pans. Punch the dough down and knead for 3 minutes. In a medium bowl, beat the 3 eggs with ½ cup sugar until thick and pale. Stir in the nuts, melted butter, orange rind, and cinnamon. Roll the dough into a large rectangle ⅓ inch thick. Spread the filling over the surface and roll up. Cut the roll in half and place in loaf pans. Let rise until doubled in bulk.
Preheat oven to 350° F.
Brush loaves with lukewarm water. Bake for about 45 minutes, or until golden. Cool before icing.
Can be frozen.
Note: If the nut rolls are to be frozen, frost after thawing.
In a bowl, combine the sugar with enough orange juice to make a runny icing. Drizzle over the nut rolls.
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Terence Janericco45Breakfast/Brunch
3 packages dry yeast]]>
½ cup lukewarm water]]>
298
½ cup sugar]]>
¾ cup milk, warmed]]>
½ cup butter, softened]]>
301
1 teaspoon salt]]>
43
grated rind of 1 lemon]]>
292
1 teaspoon vanilla]]>
2 eggs]]>
2 egg yolks]]>
5 cups flour]]>
3 eggs]]>
298
½ cup sugar]]>
2 cups grated walnuts]]>
½ cup melted butter]]>
48
grated rind of 2 oranges]]>
279
½ teaspoon cinnamon]]>
icing (see following recipe)]]>
298
1 cup confectioners' sugar]]>
48orange juice]]>