5 c. flour
1 tsp. salt
1/2 c. butter
1/2 c. shortening
6 tbsp. sugar
4 eggs, beaten
1 1/2 c. lukewarm milk
1 cake of yeast

FILLING:

2 lbs. nuts (ground English walnuts)
2 1/2 c. sugar
3/4 box raisins, softened
1 c. butter, melted
Dash of cinnamon
1 tsp. vanilla

To make dough, mix in bowl flour, salt, sugar, butter and shortening; work like pie crust dough. Make a well in center of dough; add eggs and yeast dissolved in lukewarm milk. Knead and put into 5 balls, using more flour if it is necessary to make a stiffer dough. Chill overnight.

To make filling, mix ground nuts, sugar, raisins, dash of cinnamon and vanilla; add melted butter to hold mixture together. Roll out all 5 dough balls; spread with butter then spread on filling and roll as you would a jelly roll. Place on greased cookie sheets to raise; brush with beaten egg. Bake at 325 degrees for 45 minutes.