• 3 cups all-purpose flour
• 2 teaspoons active dry yeast
• 3/4 cup whole milk
• 8 tablespoons salted butter, room temperature
• 2 tablespoons sugar
• 1/2 teaspoon sea salt
• 2 large eggs, room temperature
• Filling
• 3 cups walnuts, toasted
• 3 tablespoons honey
• 2 large egg whites, beaten, room temperature
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg, freshly grated
• 3 tablespoons milk. room temperature
• 2 teaspoons vanilla
• 8 tablespoons salted butter, melted
• Topping
• 1 tablespoon butter, melted

In the stand mixer bowl, combine fl our and yeast. In a

small saucepan, add milk, butter, sugar, and salt. Warm

up mixture on the stove to about 110°F. Butter should

be almost melted. Remove from heat.

Add the 2 egg yolks and pour milk mixture over fl our.

Using dough hook, mix on low speed for 1 minute. Scrape

down the sides of the bowl. Continue to knead dough

for another 5 minutes. Dough should have pulled away

from the sides.

Remove dough and shape into a ball. Lightly oil mixing

bowl. Coat with the oil and cover with plastic wrap and

a clean kitchen towel for 2 hours.

Prepare fi lling. In a food processor, pulse walnuts until

fi ne. Transfer to a large bowl. Stir in honey, egg whites,

cinnamon, nutmeg, milk, vanilla, and melted butter. Mix

until just combined.

Turn dough onto a lightly fl oured surface. Roll dough

into an 18×20 inch rectangle.

Spread fi lling evenly over the dough keeping to within

an inch of the edges.

Start rolling dough from the 18-inch edge into a jelly roll.

Place seam side down in a well greased 10-inch Bundt

pan and carefully join the ends.

Cover with plastic wrap and let rise for an hour.

Bake in a preheated 325°F oven 50 minutes or until

golden brown.

Cool in pan for 10 minutes. Invert onto wire rack. Brush

with melted butter and allow to cool completely.