2 cakes yeast
1 c. tepid water
8 c. flour
3 well beaten eggs
2 c. scalded milk (tepid)
1 tbsp. salt
2 c. sugar
1/2 lb. slightly melted butter
1 tbsp. lemon flavoring

Dissolve yeast in water. When yeast begins to float, add 1 cup flour; stir and let rise. After 1 hour add remaining ingredients. Mix into a soft dough and knead lightly. Cover and set in warm place to rise for 1 hour. In the meantime prepare separate fillings from the following, mix each set well. 2 tbsp. powdered sugar 1 tsp. cinnamon 1/2 tsp. cloves

1 lb. chopped nuts
1 c. thick cream
1 c. hot honey
1 tsp. vanilla
2 egg whites, stiffly beaten

Roll dough out on floured pastry cloth, as thin as noodles. Spread filling 1 over it, then filling 2. Holding near the end of cloth in one hand, roll dough away from yourself. Cut through center, making 2 rolls. Grease an angel food pan well. Place each roll around the tube in it. Let rise to top of pan. Bake at 400 degree oven for 1 hour or until golden brown.