Ingredients
2 packages (1/4 ounce each) active dry yeast1/4 cup warm water (110° to 115°)4 cups all-purpose flour1/3 cup sugar1/2 teaspoon salt1 cup cold butter, cubed3/4 cup buttermilk2 large eggs, lightly beatenFILLING:8 ounces ground walnuts (about 2 cups)1 cup sweetened shredded coconut1/3 cup sugar4-1/2 teaspoons butter, melted
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt. Cut in butter until crumbly. Add buttermilk, eggs and yeast mixture; stir to form a soft dough. Cover with plastic wrap; refrigerate overnight.
Preheat oven to 350°. In another bowl, mix filling ingredients. Punch down dough; divide into three portions. On a sugared surface, roll one portion into a 12x9-in. rectangle. Sprinkle 1/3 cup filling lengthwise down one half of the dough. Fold dough in half over filling, forming a 12x4-1/2-in. rectangle; pat down to press filling into dough. Seal edges.
Sprinkle an additional 1/3 cup filling down one half of the folded dough. Fold in half again, forming a 12x2-1/4-in. rectangle. Press to form a 12x4-in. rectangle. Cut into twenty-four 1/2-in. slices. Repeat with remaining dough and additional filling. Twist each slice one time and roll in remaining filling; place 2 in. apart on greased baking sheets.
Bake 15-18 minutes or until golden brown. Remove from pans to wire racks; serve warm or at room temperature.
