Poteca Cake

• 1 cup butter, cubed
• 1/2 cup 2% milk
• 3 large egg yolks, room temperature, beaten
• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 2-1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 cups ground walnuts
• 2 cups chopped dates
• 1/4 cup 2% milk
• 3 tablespoons plus 1 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 3 large egg whites, room temperature
• Confectioners' sugar, optional

1. In a small saucepan, melt butter with the milk; cool. Stir in egg yolks until blended. In a small bowl, dissolve yeast in warm water.
2. In a large bowl, combine the flour, sugar and salt; add butter mixture and yeast mixture. Beat on medium speed for 3 minutes (dough will be sticky). Cover and refrigerate overnight.
3. In a small saucepan over medium heat, combine the nuts, dates, milk, 3 tablespoons sugar and cinnamon. Cook and stir until mixture forms a paste. Transfer to a large bowl.
4. In a small bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into nut mixture.
5. Cut dough in half; on a floured surface, roll 1 portion into a 20-inch square. Spread with half of the filling. Roll up tightly jelly-roll style. Place, seam side up, in a greased 10-in. tube pan. Repeat with second portion; place, seam side down, over the first roll-up in the pan (layers will bake as one loaf).
6. Bake at 350u0b0 until golden brown, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.

butter, milk, egg yolks, active dry yeast, warm water, flour, sugar, salt, ground walnuts, dates, milk, sugar, ground cinnamon, egg whites, confectioners

Taken from www.tasteofhome.com/recipes/poteca-cake/ (may not work)