1 c. butter
1/2 c. milk
2 pkgs. dry yeast
1/4 c. warm water
3 egg yolks
3 c. sifted flour
1/4 tsp. salt
1/4 c. sugar

Heat butter and milk until butter is melted. Put aside and cool. Dissolve yeast in warm water. Beat egg yolks, with fork, into prepared yeast. Blend in the cooled butter and milk mixture. In separate bowl, mix the flour, salt and sugar. Add liquid mixture, and beat with a wooden spoon until smooth. Cover and refrigerate overnight.

FILLING:

2 c. ground nuts
1 tsp. cinnamon
3 tbsp. sugar
3/4 c. milk
3 egg whites, room temp.
1 c. sugar
1 tsp. vanilla (opt.)

Grease bundt pan. Remove dough from refrigerator and let stand, covered, about 30 minutes. Grind nuts. In saucepan cook over medium heat the nuts, cinnamon, 3 tablespoons sugar and milk. Stir until mixture thickens, about 10 minutes or less. Cool. Beat egg whites until foamy. Slowly add 1 cup sugar, beating after each addition. Add vanilla. Fold stiffly beaten egg whites into cooled walnut mixture.

Divide dough in half. On floured surface roll 1/2 to 18 x 20 inches. Spread with 1/2 the filling to within 1 inch of edges. From wider side roll up dough, pricking it frequently with a toothpick to prevent air pockets. Place seam side up in bundt pan, bringing ends together.

Prepare second half and place on top of first roll, seam side down. Cover, let rise 30 minutes. On bottom shelf of oven bake at 350 degrees for 45 minutes to 1 hour, until toothpick inserted in center comes out clean. Cool 5 minutes before turning out. When cool, dust with powdered sugar.