German Nut Roll
Source: The All-New Blue Ribbon Cookbook
Makes 3 loaves

1 package (1/4 oz.) active dry yeast
1/3 cup plus 1 tablespoon sugar
1 cup warm milk (105-115 degrees)
3 1/2 cups all purpose flour
1 egg
3 tablespoons butter -- melted
1/2 teaspoon salt

WALNUT FILLING:
3 eggs
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
4 cups walnuts -- finely chopped

In large mixer bowl, sprinkle yeast and the tablespoon sugar on the warm milk, stir to dissolve and let stand until bubbly.

Beat in 1 1/2 cups flour until mixture is smooth. Let rest 30 minutes or until light and bubbly.

Beat in egg, melted butter, 1/3 cup sugar and salt. Gradually add flour until dough pulls away from sides of bowl.

Turn out on lightly floured surface and knead about 5 minutes, until dough is smooth and elastic, adding more flour if needed.

Wash and grease bowl. Place dough in greased bowl; cover with plastic wrap. Let rise in a warm place until doubled in size, about 45 minutes.

Grease a 15x13 inch baking sheet.

Punch dough down. On a lightly floured surface, divide dough into 3 equal parts. Cover with plastic and let rest while mixing filling.

For Filling: In a medium bowl, beat eggs, sugar, cinnamon and vanilla until well blended. Fold in the nuts.

Roll 1 piece of dough into a rectangle about 10x8 inches. Spread 1/3 of filling within 1 inch of the edges. Starting at a long side, roll, jelly-roll style, as tightly as possible, tightly sealing seam and edges.

Carefully transfer roll, seam side down, to baking sheet. Repeat with remaining dough and filling, leaving 2 inches between loaves on baking sheet. Cover and let rise until light (will not be double in size), about 30 minutes.

Preheat oven to 350.

Bake about 30 minutes or until loaves are golden brown. Carefully remove loaves to wire rack.