1 1/2 cakes yeast
4 tbsp. milk, lukewarm
1 tbsp. sugar
3 tbsp. flour

Dissolve yeast in milk. Add sugar and flour. Stir well and let stand to rise.

DOUGH MIX:

4 c. flour
1 tsp. salt
1 c. butter
1 c. milk or cream, hot
3-5 egg yolks
3 tbsp. sugar

Dissolve sugar in hot milk. Do not boil. Cool. When lukewarm, pour into large bowl, add 3 to 5 egg yolks, and the prepared risen yeast. Mix well.

In another bowl, sift together, 3 times, the flour and salt. Gradually add dry mixture to liquid mixture, beating well with wooden spoon until smooth and dough doesn't stick to spoon or bowl. Knead dough by hand, adding a little more flour if necessary. Place dough on floured board, roll to about 1/2" thick with rolling pin. Fold dough in thirds and roll out again. Perform this rolling and folding process 3 times. Place dough back in bowl, sprinkle with water, cover with wax paper and clean cloth to keep warm. Let stand for 3 hours to rise. Should double in size.

FILLING:

1/4 lb. butter
1/2 c. sugar
1/2 c. honey
1 1/2 lbs. ground walnuts
4 egg whites, well beaten
4 tbsp. sweet cream & cinnamon

Heat honey over low flame, add butter, remove from heat and let butter melt. Whip egg whites and add sugar. When honey is cool, add the ground walnuts and cinnamon. If too thick, add the cream. Fold in beaten egg whites and spread on rolled dough. Sprinkle with raisins if desired.

Roll out dough very thin, spread with above filling, roll up, cut into loaves or crescents. Let rise for 3/4 hour, bake in moderate oven for 1 hour. Brush top with melted butter before and after baking. Bake in greased pan.