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  Gibanica
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 223
Ingredients:

MMMMMDOUGH

8 cup Flour
1/2 cup Sugar
1 tsp Salt
1/2 pt Sour cream
2 cup Milk (about), scalded
2 oz Yeast
3 Egg yolks, beaten
1/4 lb Sweet butter

MMMMMFILLING

1 1/2 lb Ground nuts
1 tbsp Honey
3 Egg whites
1 cup Sugar
1 tsp Vanilla
1 cup Heavy milk or cream
1/3 cup Sweet butter
Instructions:
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.

Source: Anne Price "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias
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