gibanica

Gibanica

Source: Anne Price - Our Favorite Recipes - St.
Anthony
Croatian Catholic Church

Dough
8 cups flour
1/2 cup granulated sugar
1 teaspoon salt
1/2 pint sour cream
2 cups milk (about), scalded
2 ounces yeast
3 egg yolks, beaten
1/4 pound sweet butter

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 extract 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.

On floured cloth roll dough to about 1/4 to 1/2 inch in
thickness; stretch gently so it won’t break.
Stretch oblong about
30 x 20 inches (use rolling pin if necessary) and fill with
following filling.

Filling
1 1/2 pounds ground nuts
1 tablespoon honey
3 egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy milk or cream
1/3 cup sweet butter

Scald milk with butter.

In bowl add ground nuts, honey, vanilla extract, sugar and pinch
of salt, then add scalded 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 jellyroll (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.
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 degrees F for 1 hour.
Remove from oven and brush
with butter.
Let cool, then flop it on a cloth and place it on a
rack to cool.