Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pk Dry yeast
1/4 c Warm water (105 to 115
-degrees)
1 c Melted butter
1/2 c Warm milk
2 tb Sugar
1 ts Salt
3 Egg yolks, beaten
2 1/2 c All-purpose flour

------------------CINNAMON-WALNUT FILLING-----------------------
1 1/2 c Finely ground walnuts
3 tb Sugar
1 tb Ground cinnamon
1/4 c Milk
3 tb Honey
3 Egg whites
1 tb Cold water
1 c Sugar

Dissolve yeast in warm water. Set aside. Combine butter, milk,
sugar and salt; stir until sugar dissolves. Cool to lukewarm. Add
egg yolks and yeast mixture to butter mix. Mix well. Stir in flour.
Cover and refrigerate dough at least 8 hours. Divide dough in half,
store half in refrigerator. Roll first half of dough into a 24 inch
square (circle) on light floured surface. Dough will be very thin.
Spread half of cinnamon-walnut filling and roll up jelly-roll
fashion. Place in well greased 10 inch tube pan. Repeat process with
remaining dough and place on top of first roll in tube pan. Use a
sharp knife to cut through both rolls in several places, cutting to
the bottom of pan. Bake at 350 degrees for 1 hour. Remove while warm.
Yield: 12 to 16 servings. Combine walnuts, sugar and cinnamon. In
saucepan, stir in milk and honey. Cook over low heat just until hot.
Cool. Combine egg whites and water. Beat until frothy. Gradually add
1 cup sugar. Beat until stiff peaks form. Stir into walnut mix.
Yield: 3 cups. NOTE: Walnut mix can be made ahead and refrigerated.
Beat egg whites and add just before using.
Submitted By BARRY WEINSTEIN On 06-17-95

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