Dish Ditty Recipes provides an authentic recipe for a Polish nut roll. This recipe requires 2 hours of preparation time, including rising, and 30 minutes of baking time.
Add 6 1/2 cups chopped English walnuts, 1 1/2 cup butter, 3 cups sugar, 1 1/2 cups milk and 5 medium egg yolks to a saucepan, and bring to a boil. Reduce heat, and simmer for 5 minutes, stirring occasionally. Remove from heat, and allow to cool.
Pour 1 cup milk into a saucepan, and heat it until bubbles form; do not allow it to boil. Remove from heat immediately, and stir in 1/2 cup sugar, 1 1/2 teaspoons salt and 1 cup butter. Allow the mixture to cool until lukewarm.
Add three packets active dry yeast to a large bowl, and dissolve in 3/4 cup lukewarm water. Stir in 1 tablespoon sugar, and allow the mixture to sit until bubbles form. Pour in the milk mixture, and then add 5 lightly beaten eggs and 2 ounces whiskey.
Slowly add 8 cups flour until an elastic dough forms. Once the flour is incorporated, knead for 5 minutes. Place the dough into a greased bowl, cover with a damp towel, and allow to rise for 45 minutes or until doubled in size.
Punch the dough down, and then separate into nine equal portions. Form one portion into a ball, then roll out into an 18 inch circle. Spread a portion of the walnut filling onto the dough, and roll into a loaf. Repeat this process for each portion of the dough. Place each roll onto a greased cookie sheet, and cover with a damp towel.
Allow the loaves to rise for 30 minutes until doubled in size. Bake for 18 minutes at 350 degrees Fahrenheit. Cool the nut rolls, and cover with icing as desired.