Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)1 cup sour cream1/2 cup sugar1/2 cup butter, melted2 large eggs1 teaspoon salt6 cups all-purpose flourNUT FILLING:1 cup ground pecans1/2 cup sugar1/2 cup chopped dates1/2 cup 2% milk1 teaspoon salt1 large egg whitePOPPY SEED FILLING:1 can (12-1/2 ounces) poppy seed cake and pastry filling1/4 cup chopped raisins1/4 cup chopped walnutsICING:2 cups confectioners’ sugar2 to 3 tablespoons water
Preparation
In a large bowl, dissolve yeast in warm water. Add milk, sour cream, sugar, butter, eggs, salt and 3 cups flour. Beat until smooth. Beat in remaining flour until mixture forms a soft dough. Transfer to a greased bowl, turning once the grease the top; cover and refrigerate overnight.
Divide dough in half. Roll each portion into a 14x12-in. rectangle. For nut filling, in a small bowl, combine pecans, sugar, dates, milk and salt. In another bowl, beat egg white until stiff peaks form; fold into pecan mixture. Spread over 1 portion. Spread poppy seed filling over remaining dough; sprinkle with raisins and walnuts. Roll up each jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on parchment-lined baking sheets. Let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Cool on a wire rack. Combine confectioners’ sugar and enough water to achieve desired consistency; drizzle over breads.
