4 c. flour
3/4 tsp. salt
1/2 lb. butter
3 tbsp. sugar
12 egg yolks
6 tbsp. sour cream
2 cakes yeast
1/2 c. warm milk
1 beaten egg
1 c. confectioners' sugar
2 tbsp. maraschino cherry juice
1/2 tsp. lemon juice

350 degrees, 45 minutes to 1 hour.

Mix flour and salt. Add butter and work in with a pastry blender like a pie crust. Add sugar. Slightly beat the yolks. Add sour cream. Dissolve yeast in the warm milk. Combine the three mixtures. Knead until satiny smooth (five minutes). Cover to rise one hour until double. Divide dough into six pieces. Roll out one at a time one eighth inch thick. Spread with nut filling and roll up like a jelly roll. Pierce with a toothpick eight to ten times. Place two rolls in one greased loaf pan. Cover and let rise until double (1/2 to 1 hour). Brush top with a beaten egg. Bake until golden brown. While hot, dribble a glaze on top made of confectioners' sugar, cherry juice and lemon juice. Sprinkle nuts on top.

FILLING:

Beat 5 egg whites until almost stiff. Add 1 cup sugar and continue beating. Remove from beater and fold in the following ingredients: 5 c. ground walnuts, 1/2 c. yellow raisins, and either 1 small apple, peeled and shredded or 1/3 c. crushed drained pineapple, and a few maraschino cherries cut up.