Mom’s Nut Roll

Dough: Heat milk and 3 tablespoons sugar in a microwave-safe bowl microwave on HIGH in 10-second bursts until the mixture reaches 100°F. Add yeast and stir to blend; set aside. Alternatively, heat milk and 3 tablespoons sugar in a small saucepan over low heat until the mixture reaches 100°F (do not overheat). Add yeast and stir to blend; set aside.

Place the warm milk mixture and remaining dough ingredients into the bowl of an electric mixer fitted with the dough hook. Mix for 5 to 7 minutes at low speed until the dough pulls away from the sides of the bowl and forms a ball. Remove the dough from the bowl and divide it into 3-equal portions, about 11 ounces (300 g) each. Form each piece of dough into a 4 x 5-inch rectangle, wrap in plastic wrap and refrigerate overnight.

Filling: Drain the water from the raisins and pat dry; set aside. Place the walnuts and sugar into the bowl of a food processor. Pulse until the walnuts are very finely chopped. Whisk the egg whites in a medium bowl until foamy. Stir in the walnuts, sugar and raisins and mix until well blended.

Assembly: Roll each piece of dough to an 8 x11 inches rectangle on a floured surface. Turn the dough so that the long edge is facing you and spread with 1/3 of the walnut mixture. Roll the dough into a log and place a parchment lined cookie sheet, seam-side down. Repeat with the remaining 2 pieces of dough. Cover the logs with a clean dishtowel or plastic wrap and let rise for 2-hours or until it has doubled in size.

Preheat oven to 350°F when the size of the dough has nearly doubled. Cut 4 horizontal slits across the top of each nut roll and bake for 20-25 minutes.

Cool each nut roll completely before serving.

Using a serrated knife, trim off the uneven edges and cut into 1⁄2” inch slices and dust with powdered sugar.