1 c. milk
1 c. water
6 heaping tbsp. vegetable shortening
1/2 c. sugar
4 tsp. salt
2 cakes yeast
3 or 4 eggs
7 c. flour (or more)

FILLING;
3 lbs. English walnuts, ground
1 1/2 tsp. cinnamon
3 c. milk
9 eggs
1/2 c. butter
1/2 c. honey

Scald milk and water together. Add shortening and cool slightly. Beat eggs and add them with sugar, salt and yeast that has been dissolved in a little warm water. Mix enough sifted flour so the dough is not sticky, but soft. Put the dough in a greased bowl to raise double in size, about 2 hours.

To prepare filling, combine walnuts, sugar and cinnamon. Scald milk and add nut mixture. Cook until slightly thickened. Add eggs, 1 at a time, beating well after each addition. Let cool. Add honey just before spreading.

Roll the dough out on a floured cloth covering a table. Spread melted butter on it and stretch out until thin. Spread on the filling, adding raisins if desired. Starting at long end of table, pick up cloth and roll dough up. Cut in loaves, circle in snail fashion, and put in greased baking pan. Cover and let rise for about an hour. Bake at 350 degrees for 50 to 60 minutes. Immediately upon removing from oven, brush with shortening (not butter) and after half an hour, turn out onto cake racks.