1. For the dough: Pulse flour, yeast, and salt in food processor until blended. Add butter and pulse until flour is pale yellow and resembles coarse cornmeal, 10 to 15 1 secon pulses. Turn mixtur into large bowl.
2. Beat egg yolks, sour cream, and vanilla in bowl. Using rubber spatula, fold yolk mixture into flour mixture, pressing mixture against sides of bowl to form sticky dough. Divide dough into 2 pieces and flatten each into 4-inch disk. Wrap disks in plastic and refrigerate until well chilled, at least 4 hours and up to 24 hours.
3. For the filling: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees F. Line 2 baking sheets with parchment paper. With electric mixer at medium-low speed, beat egg whites in large bowl until frothy, about 1 minute. Increase speed to medium and gradually add sugar until incorporated, about 1 minute. Add Vanilla, increase speed to high, and beat until whites hold stoft peaks, about 2 minutes. Using rubber spatula , fold in walnuts.
4. Heavily sprinkle work surface with confectioner's sugar. Working with one piece of dough at a time, roll into a 9-inch disk, and cut into 12 wedges, then roll up like a cruscant. Arrange 12 rolls on each baking sheet, spacing them about 2" apart. Bake until tops are golden brown and puffed, 15 to 18 minutes, rotating and switching baking sheets halfway through baking time. Serve warm or at room temperature.
Bon Appetit Baker: Raybasshungrols
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 12|
|Calories from Fat: 276 (42%)|
|Amt Per Serving||% DV|
|Total Fat 30.6g||41 %|
|Saturated Fat 16.9g||85 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 121mg||37 %|
|Sodium 31.9mg||1 %|
|Potassium 142.4mg||4 %|
|Total Carbohydrate 89.7g||26 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 87.9g|
|Protein 8.8g||13 %|
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Calories per serving: 660
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