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1 1/4 cups water
1/2 cup butter or margarine
3 cups flour
2 tablespoons yeast
1/2 cup sugar
1 teaspoon salt
1/3 cup powdered milk
2 medium eggs
2 1/2 cups flour (add more if necessary)
2 pounds walnuts, ground fine
2 sticks butter
2 cups milk
2 egg whites, beaten stiff
honey, to taste

Heat water and butter to 120 degrees. Assemble doughmaker. In
large mixer bowl combine 3 cups flour, yeast, sugar, salt, dry
milk, eggs and warm water mixture. Mix with doughmaker at highest
speed for 3 minutes. (It may be necessary to scrape sides of bowl
with rubber scraper and rotate bowl slightly by hand.) Add 2-1/2
cups flour and continue kneading 3 more minutes. If dough is
sticky, knead in enough of remaining 1/2 cup flour to form a stiff
dough. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 30 minutes.
Punch dough down.

Combine walnuts, butter, milk and honey and warm or cook on heat
until the right consistency. Cool and add egg whites.

Roll dough about 1/4 inch thick. Spread walnut mixture evenly over
entire dough and sprinkle with cinnamon and raisins. Begin rolling
as for jelly roll cake at wides end. In a greased and floured pan,
coil dough around. Brush top with oil; prick several places with
toothpick. Let rise about 25 minutes. Bake in pre-heated 350 oven
for 45-minutes to an hour.


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