1 lb. butter
1 c. milk
4 pkg. yeast
1/2 c. warm water
5 c. flour
1/2 tsp. salt
1/4 c. brown sugar
7 egg yolks

FILLING:

2 c. ground nuts
4 to 5 tsp. cinnamon
1 c. milk
1/2 c. brown sugar
7 egg whites
1 3/4 c. sugar

Melt 1 pound butter in 1 cup milk. Cool. Dissolve 4 packages yeast in 1/2 cup warm water. Beat egg yolks. Add milk mixture, yeast and dry ingredients. Beat well. Cover and chill in refrigerator overnight.

Filling: In pan place nuts, cinnamon, milk, brown sugar. Cook over low heat until slightly thick. Beat egg whites until stiff. Add 1 3/4 c. sugar. Blend in nut mixture. Divide dough into 4 parts. Roll to 18 x 20. Spread 1/4 filling on each part. Roll like jelly roll. Place 2 rolls in greased bundt pan. Bake at 350 degrees for 45 minutes. Cool 20 minutes and remove from pans. Makes 2 cakes.