Top | Bread


(recipe, Maggie Restivo)


This is kind of a cross between a jelly roll and a bread. My mom always used to make it around the holidays. It is great for breakfast and also makes for a tasty late night snack with a cup of hot tea!


  1. For Dough:
  2. 1 pkg active dry yeast
  3. 6 cups of all purpose flour
  4. ½ cup sugar
  5. ½ cup butter
  6. 1 tsp. salt
  7. 1 tsp. vanilla extract
  8. 2 cups of milk - reserve ½ cup
  9. 3 egg yolks - save the whites for the filling
  10. For Filling:
  11. 2 lb. finely chopped pecans
  12. 3 egg whites
  13. 1½ cups sugar
  14. ½ cup of milk


  1. Raise yest in ½ cup of warm milk (use saved ½ cup)with ¼ tsp of sugar for 10 minutes.
  2. In a separate bowl cream the butter and remaining sugar.
  3. Beat in the 3 egg yolks, 1 at a time.
  4. When yeast is raised add to creamed mixture.
  5. Switch to the dough hook attachment, add flour alternating with milk, combining well after each addition.
  6. Add vanilla.
  7. Cover and let rise for 2 hours or until the dough has doubled in size.
  8. Gently deflate dough and separate into balls approximately the size of baseballs.
  9. Roll out balls onto a floured board.
  10. Add nut filling and spread out.
  11. Roll dough like a jelly roll and place onto a greased pan. Let rise about 30 min. or until dough is half as big as it was.
  12. Bake at 375* for 25 min, until nicely brown.
  13. After removing from the oven brush the tops with melted butter to keep the dough soft.
  14. For Filling:
  15. Beat the egg whites until frothy
  16. Add 1½ cups of sugar and beat until stiff peaks form.
  17. Gently fold in the finely chopped pecans.
  18. Add enough milk to make the mixture easy to spread onto the dough.