Gibanica

• 8 cups flour
• 1 cup sugar
• 1 teaspoon salt
• 1 pint sour cream
• 2 cups milk about, scalded
• 2 ounces yeast
• 3 egg yolks beaten
• 1 pound sweet butter
• 1 pound ground nuts
• 1 tablespoon honey
• 3 egg whites
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup milk Heavy, or cream
• 1 cup sweet butter

1. DOUGH: Dissolve yeast in about 2 teaspoons sugar and 1/2 cup warm water; let stand until it bubbles. Sift flour in large bowl and add salt and 1/2 cup sugar. 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. Add this to the flour bowl and knead to a soft silky dough, not sticky. Let rise in a greased bowl until double in bulk. Make sure the dough is soft as it has to stretch.
2. On floured cloth roll dough to about 1/4 to 1/2 inch in thickness; stretch gently so it won't break. Stretch oblone bout 30 x 20 inches (use rolling pin if necessary) and fill with following filling.
3. FILLING: Scald milkj with butter. In bowl add ground nuts, honey, vanilla, sugar and scant of salt (that's what it says! -KM), then add scaled milk with butter. Mix, then add stiffly beaten egg whites. If thick, add a little more milk. Spread on dough like you would for nut roll and roll like a jelly roll (make as sweet as desired). Grease roasting pan 4 to 6 inches in depth and fill pan; start at one edge of pan; make a "U" shape.
4. Do not cut if roll is longer; turn again. Brush with milk. Prick with knife on top for air bubbles. Let stand 1 hour. Bake at 350 F for 1 hour. Take out and brush with butter. Let cool, then flop it on a cloth and place it on a rack to cool.

flour, sugar, salt, sour cream, milk, yeast, egg yolks, sweet butter, nuts, honey, egg whites, sugar, vanilla, milk, sweet butter

Taken from www.yummly.com/recipe/Gibanica-1657520 (may not work)