1 pkg. dry yeast
1/4 c. warm water
3 tbsp. sugar
3 egg yolks
3 tbsp. melted butter
1/2 c. scalded milk, cooled to lukewarm
2 1/2 c. flour, approximate

FILLING:

2 1/4 c. chopped walnuts or pecans
2 tbsp. butter
2 tbsp. honey
1 tsp. cinnamon

GLAZE:

1/2 c. confectioners sugar
2 tsp. hot milk
1/4 tsp. vanilla

Dissolve yeast in warm water with a pinch of sugar. When it foams, add sugar, egg yolks, butter, and milk. Mix well. Add flour 1 cup at a time and mix well. Add just enough flour to form a soft dough that isn't too sticky to handle. Turn onto a floured board and knead 5 minutes. Place in a buttered bowl and cover; let rise until doubled in bulk.

Meanwhile, make filling. Melt butter in saute pan and add nuts, butter, honey, and cinnamon. Saute and stir until heated through and set aside to cool. When dough has risen, turn again to floured board and knead well. Let dough rest for 5 minutes. Then roll out to an oblong 12 x 18 inch.

Place filling on 12 x 9 inch half of dough and fold the other half over it turn over style. Pinch edges to seal. Cover and let rise again. Just before baking, brush with egg white. Bake at 350 degrees about 1 hour or until nicely browned. If desired drizzle a glaze over cooled loaf.