6 c. flour
3/4 c. sugar
6 egg yolks
2 oz. fresh yeast
1 tbsp. salt
1 1/2 c. scalded milk, cooled
1/2 c. sweet butter

Sift flour and measure in large bowl, add salt. In another bowl make mixture of yeast, 1/2 cup cooled milk and 2 tablespoons sugar. Set aside to rise. Melt butter in remaining milk. In another bowl put egg yolks. Add 3/4 cup sugar and small amount of butter and milk mixture.

When yeast has risen sufficiently, pour egg mixture into flour then butter and milk mixture, last yeast mixture. Beat with wooden spoon for 10 minutes or until bubbles form. Scrape sides of bowl with spatula then rub bowl with butter. Mix by hand to make a smooth ball of dough. Cover with cloth, allow to rise to double, about 1 to 1 1/2 hours in a warm place.

Place dough on floured cloth. Roll with rolling pin to approximately 1/8 inch thick. Spread with nut mixture. Roll into large roll. Divide roll into three loaves. Place in buttered loaf pan. Let rise 45 minutes to 1 hour. Before baking paint with egg yolk/water mixture to give shine. Bake at 325 degrees or 350 degrees for 1 hour and 10 minutes.

PETITSIA FILLING:

2 lb. ground walnuts
1/4 lb. sweet butter
1 c. honey
6 egg whites, beaten until stiff
1 can evaporated milk
1 c. sugar
Rum
Raisins