Gibanica

submitted by rcoen

Dough
8 cups 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

Dissolve yeast in about 2 teaspoons sugar and 1/2 cup warm water; let
stand until it bubbles. Sift flour in large bowl and add salt and 1/2 cup
sugar. 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. On 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 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

Scald milk with butter. In 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). Grease roasting pan 4 to 6 inches in depth 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. Bake at 350 degrees F for 1 hour. Remove from
oven and brush with butter. Let cool, then flop it on a cloth and place
it on a rack to cool.


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