Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm 2% milk (110° to 115°)1/4 cup plus 2 tablespoons sugar3/4 teaspoon salt1 cup butter, softened1 cup sour cream3 large eggs, room temperature, lightly beaten6 to 6-1/2 cups all-purpose flourFILLING:1-1/4 cups sugar1/2 cup butter, cubed1 large egg1/2 teaspoon ground cinnamon4-1/2 cups ground walnuts1 large apple, peeled and gratedICING:2 cups confectioners’ sugar2 to 3 tablespoons 2% milk
Preparation
In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely.
Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350° until lightly browned, 30-40 minutes. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.
