BREAD:

2 pkgs. dry yeast
1/2 c. warm water (110 to 115)
1/2 c. milk
1/2 c. sugar
1 tbsp. salt
1/4 c. butter, softened
2 eggs
4 c. flour

Dissolve yeast in warm water. Sift 3 cups of flour into large mixing bowl. Make a deep well in the center; add milk, sugar, salt, butter and eggs. Mix until light with mixer. Add dissolved yeast and gradually stir in enough of the remaining 1 cup flour to make a very soft dough, will fall apart if picked up. Turn dough onto lightly floured board and knead lightly. Place in a large greased bowl and lightly butter top of dough. Cover. Let rise until doubled. Punch down and allow to rise another time. Make filling.

FILLING:

1 lb. ground English walnuts
3/4 c. milk
1 c. brown sugar
1/4 c. butter
3/4 c. honey
2 egg whites
2 egg yolks, slightly beaten
1 tbsp. cinnamon
1 tbsp. vanilla
1 tbsp. cocoa, optional

Bring sugar and milk to full boil. Add nuts, butter and honey; mix well. Cool. Add egg yolks. Fold in stiffly beaten egg whites, cinnamon, vanilla, and cocoa.

Divide dough in half and place on floured board; roll until very thin by stretching and rolling. Continue until dough is 1/16 inch thick. Spread a layer of cooled filling over entire sheet of dough. Start rolling as for a jelly roll, stretching as you roll. Place in a 5/9 x 5 1/2 inch bread pan and allow to rise. Bake at 325 degrees approximately 55 minutes. Cool in pan at least 10 minutes. Remove and finish cooling on rack. Makes 2 loaves.