1 pkg. yeast
1/2 c. warm milk
1/8 tsp. ginger
3 egg yolks
3 tbsp. sugar
1/4 tsp. salt
1/4 tsp. nutmeg
3 c. flour
1/2 lb. butter

FILLING:

3 egg whites
1 c. sugar
1 c. raisins
1/2 c. sugar and cinnamon
3/4 c. broken walnuts

Prepare dough and refrigerate overnight. Dissolve yeast in warm milk and stir in ginger. Beat yolks, sugar, salt, nutmeg to blend. Sift flour. Measure 3 cups in a bowl. Cut in butter to cornmeal consistency.

Make a well; gradually stir in yeast and egg mixture until dough can be kneaded. Knead until smooth and elastic. Cover. Refrigerate overnight. Remove from refrigerator before use, until pliable.

Divide in thirds. Roll out thinly. Beat egg whites until frothy; add sugar gradually and beat until stiff. Spread dough with meringue. Sprinkle on cinnamon and sugar mixture, raisins and nuts.

Fold and pinch on the sides; roll up tightly as a jelly roll. Place on ungreased cookie sheet and let rise 1 1/2 hours. Bake at 350 degrees for 35 minutes.