Carefully bring to a boil in a large saucepan 1 cup sour cream. Remove from heat and stir in by turn, until well blended.

3 tbsp. butter
5 tbsp. sugar
1/4 tsp. baking soda
1 1/4 tsp. salt

Cool until mixture is lukewarm. Then stir in 2 unbeaten eggs (one at a time) 1 small cake of yeast (crumbled). Stir until yeast is dissolved with wooden spoon, gradually stir in 1 tablespoon vanilla and 3 cups flour.

Turn dough on lightly floured board and knead gently to form a small ball. Cover ball with clean tea towel and let stand 5 minutes (cut in 4 pieces). Roll each piece out and spread with nut filling, and roll as it for jelly roll. Greased roasting pan or a baking sheet will do. Let rise in pan for about 1 1/2 hours. Brush top with beaten egg. Bake in moderate oven at 350 degrees about 35 minutes or until done.

NUT FILLING:

Bring to a boil:

1/2 c. (or a little more) milk
1 1/2 c. sugar
1 stick butter

Add:

1 lb. or a little more ground nuts
1 egg, beaten

Cook and stir over low heat until thick. Cool before spreading on dough.

Note: Always pour egg slowly to hot mixture, stirring constantly to prevent the sudden cooking of the egg.