1 cup (2 sticks) butter, softened
1 cup sugar
4 eggs
1 tsp. salt
8 cups all-purpose flour, divided
2 cakes yeast (or equivalent)
2 cups lukewarm milk
grated rind of 1/2 lemon (just yellow)
1 tsp. vanilla

FILLING:

4 cups ground walnuts
1 cup sugar
1/2 cup brown sugar
1/4 tsp. cinnamon

Crumble yeast into bowl. Add lukewarm milk and 1 cup flour. Set aside to rise in a warm place.

Cream butter, add sugar and eggs - one at a time. Stir well after each addition, then add the rest of the flour and yeast mixture alternately. Add flavorings. Mix well. Add only enough flour to knead. Knead dough until smooth and elastic.

Set aside to double in bulk.

Roll out dough, dribble with melted butter, and spread with filling. Let rise again and bake at 350°F for 30 to 45 minutes until golden brown.

Submitted by: Karen Beilman Truemper