1/2 cup butter
4 eggs
1/2 cup sugar
1 cup milk
1 large yeast fresh cake (2 oz.) or 2 pkg. active dry
4 cups flour
1 tsp. salt

NUT FILLING:

1 lb. ground walnuts
1 cup sugar
2/3 cup milk
1 tsp. vanilla

In a saucepan, scald the milk until tiny bubbles form around the edges of the pan. Add butter. Remove from heat. Allow to cool until lukewarm. Dissolve yeast in lukewarm milk (not hot) and set aside for 5 minutes.

Beat the eggs with the sugar for 2 minutes. Add remaining ingredients. On a floured surface, knead dough until smooth and elastic (5-8 minutes), adding just enough flour so that it is not too sticky. Form the dough into a ball.

Grease a large bowl and turn dough in oil to coat; cover with a damp towel and let rise, in a warm, draft-free place until dough has doubled in size, turn out onto a floured clean cloth or silicone baking sheet and roll out thin.

NUT FILLING:

Scald milk. Mix all ingredients into the milk. Mix thoroughly, cool and spread over the dough and roll up using the cloth or baking sheet.

Place in greased pan, folding the roll from one end to the other. Cover and let rise until doubled in size. For a shiny crust, brush with an egg wash made from 1 egg beaten with 1 tbsp. water.

Bake at 325° for 1 hour.