1 lb. ground walnuts
1 c. milk
1 1/2 c. sugar plus 5 tbsp.
1/8 tsp. baking soda
1 large cake yeast, crumbled
1 egg plus 2 beaten eggs
1 c. sour cream
1/2 c. plus 2 tbsp. butter
1 1/2 tsp. salt
3 c. flour

In a 2-quart saucepan, combine walnuts, milk, 1 1/2 cups sugar, 1 egg and 1/2 cup butter; mix well. Cook over medium heat until thick. Set aside. Allow to cool and lukewarm before spreading on dough.

In a large saucepan over medium heat, bring sour cream to boil and remove from heat. Add 3 tablespoons butter, 5 tablespoons sugar and salt. Stir until well blended. Let cool until lukewarm. Then add 2 eggs and crumbled yeast. Stir until yeast is dissolved. Using a spoon, mix in flour until dough forms. Turn onto a floured board. Knead lightly a few minutes until a smooth ball. Cover and let rest 5 minutes. Divide dough into 3 equal portions. Roll out dough to 1/4-inch thick. Spread with cool nut filling. Roll up jelly roll and pinch seams closed. Place seam side down on a well-greased 9 x 13 pan. Repeat with other 2 portions. Let rise 1 1/2 hours, covered with a damp cloth in a warm draft-free place. When ready to bake, preheat oven to 350°F.

Bake, uncovered, about 35 minutes.