Pavitica (Croatian Nut Roll)
|Milk||1 Cup (16 tbs)|
|Dry yeast||2 Tablespoon (2 Envelopes)|
|Flour||8 Cup (128 tbs), sifted|
|Eggs||5 , beaten (Room Temperature)|
|Pecan raisin filling||1 Cup (16 tbs)|
Combine the milk, salt, sugar and butter in a saucepan over low heat; heat to lukewarm.
Dissolve the yeast in 1/2 cup warm water.
Combine 4 cups of the flour, the warm milk mixture, eggs and yeast mixture in a large bowl; mix well.
Knead on a floured surface until smooth and elastic, adding the remaining flour as you knead.
Place in a buttered bowl, turning to coat the surface.
Let rise, covered, in a warm place for 1 1/2 hours or until doubled in bulk.
Punch the dough down.
Cut in half and roll each half into a 12 inch circle.
Brush melted butter over each circle, then spread with pecan raisin filling to within 1/2 inch of edge.
Roll each circle into a long roll.
Twist each roll around so it will fit in a buttered 8x8 inch baking pan.
Let rise for 30 minutes.
Bake at 350 degrees for 45 minutes or until pastry tests done.