Polish Nut Slab

Submitted by: Anna Bentley

• 1 package dry yeast (or 1 T.)
• 1 t. sugar
• 2 c. flour
• 1/2 t. salt
• 1/4 c. warm water
• 3/4 c. butter or margarine
• 2 eggs, separated into whites and yolks
• 1/2 c. sugar
• 1 t. vanilla
• 1/4 c. chopped nuts (we use pecans)

Sprinkle yeast over warm water. Add 1 t. sugar. Let stand 10 minutes until yeast is softened (be careful, it bubbles up really big, don’t let it overflow!).

Sift together flour and salt. Cut in butter, mix until it resembles course meal. Blend in egg yolks and softened yeast. Mist until smooth ball is formed.

Beat egg whites stiff, but not dry. Gradually beat in 1/2 cup sugar. Beat until stiff peaks form, fold in vanilla and add chopped nuts.

Divide dough in half. Roll out each half on lightly floured surface in a 9x13-in. (approximately) rectangle. Spread with 1/2 of the egg white mixture. Roll up like a jelly roll, fold in/under ends. Place on greased baking sheet and cut lengthwise down the center (but not all the way through the roll). Bake immediately (do not allow to rise) at 375ºF for 22 minutes. Drizzle with powdered sugar glaze and sprinkle with colored sugar. Cool completely, slice diagonally, and serve.

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