4 c. (plus) flour
1 tsp. salt
3 tbsp. sugar
1 stick Creamery Blend or butter
1 c. sour cream
3 well beaten egg yolks
1 pkg. dry yeast
1/2 c. warm water
1 tbsp. sugar

FILLING:

1 c. sour cream
1 c. sugar
1 lb. ground walnuts
1 tbsp. cinnamon
1/4 tsp. ground cloves
2 tsp. vanilla
2 well beaten egg yolks
5 stiffly beaten egg whites
1 c. soaked raisins, optional

Mix flour with salt and sugar. Cut in creamery blend or butter. Into well; add sour cream that has been mixed with egg yolks. Add yeast that has been bubbled up in the warm water with sugar. Mix and knead well and put into well greased bowl in refrigerator overnight or work immediately. If refrigerated, take out of refrigerator at least 3 hours before rolling. Split in two. On floured cloth, roll out dough. Spread with a little of a mixture of honey and butter.

For filling mix sour cream with sugar; add the walnuts, cinnamon, cloves and vanilla, and egg yolks. Fold in the egg whites. Spread this mixture on dough and sprinkle with raisins, if desired. Put into well greased angel food pans. Roll up. Prick dough with fork in several places. Let raise for 1 1/2 to 2 hours until double in bulk. Bake for 1 hour at 325 degrees until golden brown. Brush with melted butter.