Walnut Wreaths

This takes a bit of work, but the results are delicious. Keep one and give the other as a gift.

2 envelopes active dry yeast
1/2 cup very warm water
1/2 cup butter or margarine, melted
2/3 cup evaporated milk
1 1/2 cups sugar
1 teaspoon salt
2 eggs
4 3/4 cups sifted regular flour
1 cup walnuts, finely chopped
Confectioner's sugar

Oven: 350 degrees

Sprinkle yeast into very warm water (should feel comfortably warm when dropped on wrist). Stir until yeast dissolves, then stir in melted butter, evaporated milk, a half-cup sugar until dissolved, and salt.

Separate one egg, placing white and yolk in small bowls. Beat remaining whole egg into yolk. Stir into yeast mixture. Beat in 2 cups flour until smooth, then stir in remaining flour to make a soft dough.

Turn out onto a lightly-floured pastry cloth or board. Knead about five minutes, or until smooth and elastic. Place in a large, greased bowl. Turn to coat all over with shortening, then cover with a clean towel. Let rise in a warm place, away from drafts, about one hour or until double in bulk.

Stir walnuts into egg white with the remaining one cup of sugar. Punch dough down and divide in half. Roll out, a half at a time, on a lightly floured pastry cloth or board, into a rectangle 18x10 inches. Spread with half the walnut mixture. Starting at the long side, roll up jelly-roll fashion. Place on a large, greased cooky sheet, curve into a ring, and pinch the ends to seal. Repeat with the other half of the dough.

Cover both rings and let rise again one hour or until double in bulk. Snip the tops of the rings with scissors to make a pattern. Bake about 35 minutes or until golden and the rings give a hollow sound when tapped. Remove from sheets to wire racks to cool. Sprinkle with powdered sugar if desired. Makes 2 9-inch rings.

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