Anita's Nut Roll.

Anita's Nut Roll

Soak a handful of raisins in hot water to plump

Chop 8 cups walnuts, set aside.

Mix and allow to proof:
1/4 cup warm milk
1 pkg yeast
1 teaspoon sugar

In a small bowl:
Whisk 3 egg yolks beaten (save egg whites for later use.) with
1 cup plus 1 tablespoon half and half, set aside

Measure in a large bowl:
4 1/2 cups flour 
1 teaspoon salt
1 cup sugar
2 sticks butter

                                                                                                                                                                                                             

Directions for dough;
Work 2  sticks softened butter into flour  into flour mixture:  Use hands to blend.  

Add proofed yeast mixture of yeast, sugar and milk, and mixed egg yolk, and half and half: mix well. 

then add to flour mixture creating the dough.

Knead about 10 minutes until all butter is well incorporated in dough.
Separate into 4 rounds of dough; allow to rest until double in size

Meanwhile mix: 
8 cups finely chopped walnuts
1 cup sugar
2 tablespoons vanilla
Toss to coat well.

Drain raisins and pat dry.

When ready, roll dough thin to 12" X 18" rectangle on a lightly floured surface.                                                                         

Pat down firmly 2 cups of nut mixture to the ends of dough.   Next sprinkle a few handful of the plumped golden raisins which have 

been patted dry. Generously drizzle honey.  Begin to roll so that your finished roll is approximately 18" X 3".  Place seam side down on parchment paper lined baking sheet.  Check that the ends of each roll are sealed.

Brush top with whipped egg whites   Let set for one hour in a draft 

free space.   Bake at 325*F for 35 to 38 minutes.  When cool, dust with confectioners sugar.