1 c. butter
1/2 c. milk
2 pkg. dry yeast
1/2 c. lukewarm water
2 1/2 c. flour
1/4 tsp. salt
2 tbsp. sugar
3 egg yolk

FILLING:

1 c. chopped pecans
1 c. chopped dates
6 tbsp. sugar
2 tsp. cinnamon
1/2 c. milk
6 egg whites
1 1/2 c. sugar

Dough: Melt and cool butter and milk. Dissolve yeast in warm water. Sift flour, salt, and sugar together. Stir yolks in milk mixture, then add to flour mixture. Add yeast; beat well. Refrigerate, covered, overnight. Dough will be sticky.

Filling: Combine nuts, dates, sugar, cinnamon, and milk. Heat on stove, then cool. It will look like paste. Beat egg whites, adding the 1 1/2 cups of sugar gradually until stiff. Fold the paste into egg whites.

Final Instructions: Roll 1/2 the dough into a 20 inch square on a well floured surface. Spread 1/2 the filling on dough, then roll it up like a jelly roll. Put in greased angel food cake pan. Do the same to the second 1/2, then stack pan. Bake at 350 degrees for 75 minutes.