DOUGH:

2 pkgs. yeast
1 tsp. sugar
1/2 c. warm water
2 c. milk
9 1/2 c. flour (Gold Medal or one that will give stretch to the dough)
1/2 c. butter
1 c. sugar
4 eggs, lightly beaten
1 tsp. salt

FILLING:

1 (14 oz.) can evaporated milk
1 1/2 c. butter
1 c. brown sugar, packed
1/2 c. white sugar

1/2 c. sugar
5 egg yolks
1 tbsp. cinnamon
2 lbs. walnuts, ground, reserving 1 c.
1 c. honey
5 egg whites
1 c. sugar

Dissolve yeast and sugar in water. Scald milk and add enough flour, about 4 cups, for light dough. Beat well with beaters and cool. Dough will be sticky. Add yeast mixture; beat well, adding more flour if necessary (from the remainder 4 1/2 cups). Cover and let rise 1 hour in warm place.

Cream butter, add sugar, eggs, and salt. Add to dough. Add flour until it is nice to handle. Divide into 2 batches. Let rise for 2 hours.

Cook canned milk and butter in double boiler until mixture coats spoon. Add brown sugar and white sugar. Remove from heat. In separate bowl mix sugar and egg yolks. Take about 1 tablespoon of hot liquid and add to egg yolk mixture. Gradually add to rest of mixture. Combine cinnamon, walnuts and honey. Put hot mixture into walnut mixture. Beat egg whites until stiff, gradually adding 1 cup sugar; then gradually fold into walnut mixture.

Cover table with sheet or old tablecloth. Flour generously. Roll 1 batch of dough paper-thin to cover table. Spread 1/2 of filling over dough. Sprinkle 1/2 cup of reserved walnuts. Cut off thickened edges of dough to make into rolls later as desired. Starting at one end roll dough as for jelly roll. Cut into sections to fit loaf pans allowing for space to rise. Preheat oven to 350 degrees then turn down to 325 degrees. Put loaves into sprayed pans. Let rise 1/2 hour. Bake about 40 minutes checking for brownness. If it is getting too brown cover with foil and bake about 15 minutes more. Total baking time 1 hour. Repeat procedure with remaining dough and filling. Can brush top with egg yolk and water mixture before baking. Brush with butter after baking.

Makes 12 loaves approximately 4 1/4 x 8 3/4 inch.