Makes 8, 12-inch loaves For the Dough: 10 cups cup all-purpose flour 4 1/2 cups sugar, divided 1 tsp finely ground sea salt 2 1/4 Tbsp active dry yeast 14 oz European unsalted butter, room temperature 1 1/3 cups whole milk, divided 6 eggs, slightly beaten 2 tsp vanilla extract, divided 1 cup sour cream For the Nut Filling: 2 lb chopped walnuts, toasted at 325º for 8 minutes 1/2 tsp cinnamon 1 Tbsp unsulfured molasses Make the Dough • Mix flour, sugar, and salt with dough hook of standing mixer. • Dissolve yeast in 1/4 cup warm (110º-115º) water. Allow to stand a few minutes, until mixture looks bubbly and frothy. • Add to flour mixture; mix on low speed. • Add 12 ounces butter; mix on low speed until uniform in texture. • Add one cup of milk, four eggs, and one teaspoon of vanilla; mix until combined. • Add sour cream; mix until combined. • Mix dough for 5 – 7 minutes until smooth and elastic. You may also knead the dough by hand on a smooth countertop, if you prefer. Add small amounts of milk or flour to adjust consistency if necessary. • Place dough in a 7-quart bowl prepared with cooking spray; cover with a damp lint-free kitchen towel. Allow to rise in a warm, draft-free place until doubled in size, about 1 1/2-2 hours. Make the Nut Filling • Melt two ounces butter with 1/3 cup milk in a medium saucepan over low heat. • Whisk in one teaspoon of vanilla and two eggs; combine well. • Add nuts and cinnamon; combine until uniform. Heat 5-10 minutes over low heat to blend mixture. • Add four cups sugar and molasses; stir over low heat until sugar dissolves. • Turn off heat; leave pot on burner until ready to use. Assemble and Bake • Divide dough into eight equal balls. Divide filling evenly into eight portions. • Prepare four silicon- or parchment-lined baking sheets. • Roll one ball into a 12 x 8-inch rectangle; spread filling over dough leaving a 1/2-inch border around three sides. Roll dough beginning from long edge on side without the filling border, like a jelly roll. Make sure the seals on the bottom and ends are secure. Place seam side down on prepared baking sheet. Repeat with remaining dough. • Proof rolls for one hour or until slight depression of the dough springs back. • Preheat oven to 350º. Pierce loaves with a fork. Brush top and sides of each loaf with two tablespoons sour cream. • Bake for 30 minutes, or until bottom is golden brown. Allow to cool on the baking sheet for five minutes then transfer to a wire rack to cool completely. Notes: This recipe is from my father-in-law, Raymond Pass. Kolachki are part of their family’s Christmas and Easter traditions. I remember stories of Mom and Dad Pass painstakingly hulling walnuts for the filling. Kolachki are sometimes made with poppy seed filling.