DOUGH:

Heat 1/2 lb. butter and 1 c. milk
1 pkg. yeast

Mix 1 teaspoon sugar and 1 teaspoon flour with very warm water; add yeast let raise a few minutes. 1/3 c. sugar

Beat egg yolks and sugar until fluffy. Add milk and butter mixture, beat. Add 2 teaspoons vanilla, beat. Add 3 cups flour, beating after each cup. Stir in 1 cup flour with hands. Additional 1/2 cup of flour until dough feels right and leaves sides of bowl and hands. Cover with plastic wrap and refrigerate overnight.

FILLING:

3 egg whites, beat until stiff
1 c. sugar
1 c. finely chopped nuts

Slowly add 1 cup sugar to 3 beaten egg whites; beat. Stir in finely chopped walnuts.

Preheat oven to 350 degrees. Roll out dough. Spread filling up to about 1/2 inch from edge. Then roll (jelly roll style) grabbing filling as you roll so that there isn't excess filling oozing out when you get to the end. Place in buttered tube pan (2 piece pan). Tuck edges one inside the other.

Bake in 350 degree oven for 45 minutes. Then lower heat to 325 degrees for 25 or 30 minutes. Test with cake tester. It is done when tester comes out clean. Remove center tube from pan. Mix 1/2 cup sugar with 1 teaspoon or so of hot water; stir until sugar is melted. Brush entire cake with mixture. Let cool completely before removing center tube.

Note: Place a piece of foil in oven under pan, as two-piece tube pan tends to leak.