Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1 cup butter, melted and cooled1/2 cup warm milk (110° to 115°)3 large egg yolks2 tablespoons sugar1/2 teaspoon salt3 cups all-purpose flourFILLING:3 large egg whites1 teaspoon vanilla extract3/4 cup sugar2-1/4 cups ground walnutsICING:3/4 cup confectioners’ sugar1 teaspoon butter, softened1 teaspoon vanilla extract3 to 4 teaspoons milk
Preparation
In a large bowl, dissolve yeast in warm water. Add the butter, milk, egg yolks, sugar, salt and flour; beat until smooth. Do not knead. Cover and refrigerate overnight.
For filling, in a small bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in walnuts; set aside.
Turn dough onto a lightly floured surface. Let stand for 10 minutes or until easy to handle. Divide into thirds. Roll each portion into a 15x13-in. rectangle. Spread filling over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes.
