Gibanica

Dough

 * 8 cups flour
 * ½ cup sugar
 * 1 ts salt
 * ½ pt sour cream
 * 2 cup milk (about); scalded
 * 2 oz yeast
 * 3 egg yolks; beaten
 * ¼ lb sweet butter

Filling

 * 1½ lb ground nuts
 * 1 tbsp honey
 * 3 egg whites
 * 1 cup sugar
 * 1 tsp vanilla
 * 1 cup heavy milk or cream
 * ⅓ cup sweet butter

Dough

 * 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

 * 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.