Side Pannel
Gibanica
Ingredients List
- -----------------------------------DOUGH-----------------------------------
- 8 c Flour
- 1/2 c Sugar
- 1 ts Salt
- 1/2 pt Sour cream
- 2 c Milk (about); scalded
- 2 oz Yeast
- 3 Egg yolks; beaten
- 1/4 lb Sweet butter
Directions
FILLING
1 1/2 lb Ground nuts
1 tb Honey
3 Egg whites
1 c Sugar
1 ts Vanilla
1 c Heavy milk or cream
1/3 c Sweet butter
DOUGH: 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 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 oblone bout 30 x 20 inches (use rolling
pin if necessary) and fill with following filling.
FILLING: Scald milkj with butter. In bowl add ground nuts, honey, vanilla,
sugar and scant of salt (that's what it says! -KM), then add scaled 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 jelly roll (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 F for 1 hour. Take
out and brush with butter. Let cool, then flop it on a cloth and place it
on a rack to cool.
1 1/2 lb Ground nuts
1 tb Honey
3 Egg whites
1 c Sugar
1 ts Vanilla
1 c Heavy milk or cream
1/3 c Sweet butter
DOUGH: 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 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 oblone bout 30 x 20 inches (use rolling
pin if necessary) and fill with following filling.
FILLING: Scald milkj with butter. In bowl add ground nuts, honey, vanilla,
sugar and scant of salt (that's what it says! -KM), then add scaled 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 jelly roll (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 F for 1 hour. Take
out and brush with butter. Let cool, then flop it on a cloth and place it
on a rack to cool.
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