Wolf's Den

I meant to post this last Yule, actually. And am only now realizing that I never did.



It's time consuming, but very well worth it. I may make loaves for my parents, my parents in law and us again this year. No way am I making 3 dozen mini loaves again.

Sweet Dough:
1-1/2 cup lukewarm milk
1/2 cup sugar
2 teaspoons salt
2 eggs
1/4 cup soft butter
2 packages Active Dry Yeast
1/2 cup warm water
7-1/2 to 8 cups flour

1-2 Tbsp melted butter for brushing top of bread


Filling:
1 can evaporated milk
1 heaping cup sugar
2 sticks margarine
1-1/2 pounds pecans (ground fine)*
4 eggs
Pinch salt
1 teaspoon cocoa
1 teaspoon cinnamon



Sweet Dough preparation:

Combine warm milk, sugar, salt, softened butter, and beaten eggs. Dissolve yeast in warm water and add to other ingredients. Add half of flour, mix well until smooth. Add flour to handle easily. Knead dough on lightly floured board. Put dough in greased bowl, cover and place in warm, draft free place until doubled in size.

Punch down and let double again. Divide dough in three parts. Roll each part until very thin in rectangular shape. Roughly 24"-30" in length and 12"-14" wide.

Spread filling evenly over dough, roll and twist in circular shape like a snail or cinnamon roll, or roll up and coil, in 'S' shape for bread pans. Place in greased 8-inch or 9-inch cake pan, or stoneware bread pans. Cover, put in warm place and let rise.

Brush top of bread with butter, and rebrush at end of baking. Bake at 350 degrees for 30 to 45 minutes.

Filling preparation:

In heavy pan, over medium heat, combine sugar, evaporated milk, and butter and heat just enough to melt. Add pecans, then beaten eggs, and mix well.

Boil one minutes stirring constantly. Remove from heat, add pinch of salt, cocoa, and cinnamon and mix well. Let cool till just warm enough to spread.

Yield: 3 loaves

* Ground walnuts can also be used. I even made some with strawberry cream cheese filling that was really good as well. so the filling is very versitile. It just needs to be able to withstand baking.

It refrigerates for several weeks, but only lasts a week if left out. Makes great toast, even french toast if you rolled it tightly enough to stay together well.