1 cake yeast
3/4 c. lukewarm milk
1 tsp. salt
1/4 c. butter, melted
1/4 c. warm water
1/4 c. sugar
1 egg
3 3/4 c. sifted flour

FILLING:

1 lb. walnuts, ground very fine
1/2 lb. raisins (opt.)
1 can condensed milk
1/2 c. honey

Scald milk and cool to lukewarm. Add yeast dissolved in lukewarm water. Stir in sugar, salt, egg and melted butter. Stir in flour, gradually. Knead until elastic and smooth. Put in greased bowl. Cover with damp cloth and let rise until double in size (up to 2 hours). Punch down, round up on board, cover, and let rise 15 minutes.

To make filling: Make batter with walnuts, milk and honey.

Roll out dough on a floured tablecloth. Dough should be transparent thin. Spread filling and sprinkle raisins on top. Roll up by lifting one side of the tablecloth. Place the roll into a greased bread pan. Butter the top. Let rise until double in size again. Bake at 325 to 350 degrees for 30 to 45 minutes.