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Gibanica

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Gibanica

Ingredients Edit

Dough Edit

Filling Edit

Directions Edit

Dough Edit

  1. Dissolve yeast in about 2 teaspoons sugar and ½ cup warm water; let stand until it bubbles.
  2. Sift flour in large bowl and add salt and ½ cup sugar.
  3. 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.
  4. Add this to the flour bowl and knead to a soft silky dough, not sticky.
  5. Let rise in a greased bowl until double in bulk.
  6. Make sure the dough is soft as it has to stretch.
  7. On floured cloth roll dough to about ¼ to ½ inch in thickness; stretch gently so it won't break.
  8. Stretch oblong about 30 x 20 inches (use rolling pin if necessary) and fill with following filling.

Filling Edit

  1. Scald milk with butter.
  2. In bowl add ground nuts, honey, vanilla, sugar and scant of salt (that's what it says! -km), then add scaled milk with butter.
  3. Mix, then add stiffly beaten egg whites.
  4. If thick, add a little more milk.
  5. Spread on dough like you would for nut roll and roll like a jelly roll (make as sweet as desired).
  6. Grease roasting pan 4 to 6 inches in depth and fill pan; start at one edge of pan; make a "u" shape.
  7. Do not cut if roll is longer; turn again.
  8. Brush with milk.
  9. Prick with knife on top for air bubbles.
  10. Let stand 1 hour.
  11. Bake at 350°F for 1 hour.
  12. Take out and brush with butter.
  13. Let cool, then flop it on a cloth and place it on a rack to cool.

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