Scald milk, soften yeast in lukewarm water with 1 teaspoon sugar. Combine scalded milk, salt, sugar and butter. Blend well. Cool to lukewarm. Add eggs and yeast mixture. Blend well. Add 6 cups flour into a large bowl. Gradually add milk mixture. Beat vigorously until dough is medium sticky. Add additional 1 - 1 1/2 cups flour. Knead on well floured board until smooth 15-20 minutes. Can mix in mixer with dough hook for 10 minutes or so if mixer is powerful enough.
Place in large greased bowl and grease top. Cover with damp cloth. Let rise 1-2 hours or until double in bulk (kitchen needs to be warm or can be put in warm oven).
Scald milk for filling in a large pot. Add nuts and stir constantly until well heated. Add sugar and butter and honey. Blend thoroughly and remove from heat. Beat eggs until thick and lemon colored and add to nut mixture. Cool until lukewarm.
Use a white tablecloth and flour the tablecloth lightly. Put 1/2 of dough in the center of the tablecloth and roll until very thin. Work from the center to outside. Spread 1/2 of the filling over the dough being careful not to tear dough. Spread all the way to edges. Roll by lifting tablecloth being careful if dough sticks to tablecloth. Cut into sizes to fit greased pans. Makes 5-7 loaves. Brush tops of bread with beaten eggs. Let loaves rise until almost double. Bake approximately 35-40 minutes in 350% oven. Large loaves may need to bake longer.
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|Serving Size: 1 Serving (2191g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2300 (70%)|
|Amt Per Serving||% DV|
|Total Fat 255.6g||341 %|
|Saturated Fat 148.3g||741 %|
|Monounsaturated Fat 70.9g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 2243.7mg||690 %|
|Sodium 1503.9mg||52 %|
|Potassium 1327.5mg||35 %|
|Total Carbohydrate 211.8g||62 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 207.9g|
|Protein 59.8g||85 %|
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Calories per serving: 3300
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