Prep Time: 2 hrs + chilling | Bake: 20 mins + cooling | Yield: 4 rolls (15 slices each)

Ingredients:

1 1/2 cups plus 1/3 cup sugar, divided

1 can (12 oz.) evaporated milk, divided

6 cups ground walnuts (1 1/2 lbs.)

1 1/2 tsp honey

3 eggs, separated

2 pkg. (1/4 oz. each) active dry yeast

3/4 cup warm water

4-4 1/2 cups all-purpose flour

1 tsp salt

1/2 cup cold butter

3-4 tbsp milk, divided

1-2 cups confectioners’ sugar, optional

Instructions:

1. In a small saucepan, cook and stir 1 1/2 cups sugar and 1 cup evaporated milk until mixture comes to a boil. Transfer to a large bowl; stir in walnuts and honey. In a small. bowl, beat egg whites until stiff peaks form. Fold into walnut mixture. Cover and refrigerate for at least 2 hours.
2. For dough, in a small bowl, dissolve yeast in warm water. In a large bowl, combine 3 cups flour, salt and remaining sugar; cut in butter until crumbly. Add the yeast mixture, egg yolks and remaining evaporated milk; beat until smooth. Stir in enough remaining flour to form a firm dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Turn onto a floured surface. Punch dough down; divide into four portions. Roll each portion into a 15×11″ rectangle. Spread walnut filling to within 1/2″ of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Brush 2 tbsp milk over the tops and sides of rolls. Bake at 350°F for 20-25 minutes or until golden brown. Cool on wire racks.
6. Combine confectioners’ sugar and remaining milk; drizzle over rolls.

Prep: 25 mins | Bake: 55 mins + Cooling | Yield: 1 loaf (12 slices)

Ingredients:

2 cups all-purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/4 cup cold butter

1 egg

3/4 cup orange juice

2 tsp grated orange peel

2 cup chopped fresh or frozen cranberries

1/2 cup golden raisins

Streusel:

1/3 cup packed brown sugar

3 tbsp all-purpose flour

2 tbsp cold butter

Glaze:

1/2 cup confectioner’s sugar

2 tsp orange juice

Instructions:

1. In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and peel. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8×4″ loaf pan.
2. Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350°F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For glaze, combine confectioner’s sugar and orange juice until smooth. Drizzle over bread.