Mama's Walnut Roll - Orikhiv Pyrih

2 Tablespoons active dry yeast (2 envelopes)
1/4 cup warm milk (105ºF. to 115ºF.)
5 cups all purpose flour PLUS 3 Tablespoons flour
1/4 cup sugar Plus 1 Tablespoon sugar
1 cup butter, at room temperature
6 egg yolks
2/3 cup whipping cream
2/3 cup milk
1 teaspoon salt

WALNUT FILLING:

3 eggs
1 1/2 cups sugar
2/3 cup whipping cream
1 1/2 pounds walnuts, finely chopped (6 cups)

Sprinkle yeast over warm milk in a glass measuring cup.  Stir in 3 Tablespoons flour and 1 tablespoon sugar.  Let stand until foamy, about 10 minutes.

Beat butter and remaining 1/4 cup sugar in a large bowl until creamy.  Add egg yolks, one at a time, beating well after each. Stir in yeast mixture.

Combine cream and milk in a small bowl.  Combine 3 cups flour and salt in another bowl.  On low speed, beat flour mixture into butter mixture alternately with cream mixture, in 2 or 3 batches, beating well after each.  With a wooden spoon, stir in remaining 2 cups flour; dough will be very soft.

Turn out dough onto a lightly floured surface.  Knead 12 to 15 minutes or until smooth and elastic, adding more flour as needed (about 1/4 cup total) to prevent sticking.  Place dough in a greased large bowl, turning to coat.  Cover with greased waxed paper and a clean towel.  Let rise in a warm place until almost doubled in volume, about 2 hours. To test, stick a finger in dough; dent should remain when finger is removed.

PREPARE FILLING:  Beat eggs, sugar and cream in a large bowl.  Stir in finely chopped walnuts.

Punch dough down.  On a floured work surface, divide dough into thirds.  Cover 2 pieces with greased waxed paper and a kitchen towel.  Grease 3 baking sheets.

Roll remaining piece of dough into an 18 x 14 inch rectangle.  Spread 1/3 of filling, leaving a 1/2 inch border all around. Beginning from a short side, roll up tightly, jelly-roll fashion.  Place, seam side down, on a greased baking sheet. Pinch ends to seal; tuck under loaf.  Cover with lightly greased waxed paper and a clean towel. Repeat with remaining pieces of dough and filling.  Let rise in a warm place until doubled in volume, 1 1/4 to 2 1/2 hours depending upon the kitchen temperature. Brush loaves with cream if you like.

Heat oven to 350ºF.  Bake 45 minutes or until golden brown.  Transfer to racks.  Serve warm. Or cool, wrap in aluminum foil and freeze up to 2 months.  Makes 3 loaves.