1 c. sour cream
2 tbsp. butter
3 tbsp. sugar
1/8 tsp. baking soda
1 tsp. salt
1 unbeaten egg
1 cake yeast, crumbled
3 c. flour

Bring to boil sour cream. Remove from heat and stir in butter, sugar, soda and salt. Cool to lukewarm. Add egg and yeast. Stir until yeast is dissolved. Mix in flour with spoon. Turn on floured board and knead few seconds. Cover with damp cloth and let stand 5 minutes.

Roll 3/4 inch thick. Spread with soft butter, cinnamon and nuts. Cut in 1 inch strips and twist; press ends down and let rise 1 hour and 15 minutes. Bake in hot 375 degree oven for 12 to 15 minutes.