6 lb. flour
1 1/2 lb. butter
2 tbsp. Crisco
1 c. sugar
4 yeast cakes (dissolved into 1 c. cold milk)
6 egg yolks
1 pt. sour cream
1 tsp. salt
4 c. milk

Sift dry ingredients. Mix butter, Crisco and sugar. Add eggs, sour cream and 3 cups of milk. Last add yeast cakes. Weigh into 3/4 pound sections and refrigerate overnight. Makes 16-18 sections.

FILLING - POPPY SEED:

1 1/2 lb. ground poppy seeds
1 tbsp. butter
3/4 c. sugar
1 tsp. lemon juice
1/2 c. milk

Cook over low heat.

WALNUTS:

2 lb. ground walnuts
1 c. sugar or more
1 tsp. vanilla

Beat egg whites until stiff and add to mixture. Roll out each section and add filling. Let rise on cookie sheet for about 1 1/2 hours. Brush tops with egg yolks. Bake at 350 degrees for 30 minutes until brown.