FILLING:

1 c. honey
2 c. walnut ground
1/4 c. butter
1/2 c. light cream or evaporated milk
2 eggs, beaten
1/4 tsp. salt
1/2 tsp. vanilla
1 tsp. grated lemon rind

Heat honey, walnuts, butter, cream, eggs and salt, cook stirring constantly until thick, remove from heat and add vanilla, lemon rind and cool.

DOUGH:

1 1/2 c. milk
1/2 c. butter
3/4 c. sugar
2 tsp. salt
2 pkgs. dry yeast
1/2 c. very warm water
2 eggs, beaten
8 c. flour

Scald milk, add butter, sugar and salt, cool to lukewarm, dissolve yeast in very warm water, set aside for 5 minutes, add yeast to milk mixture, add eggs and 4 cups flour, beat well, stir in enough flour (of remaining flour) to make soft dough, turn onto floured bread board and knead until soft and elastic, place in greased bowl, put in warm place and let rise until double in size.

Divide dough in half, roll into a 10 x 18 rectangle about 1/4 inch thick on lightly floured board, spread half of filling, roll like jelly roll and seal edges, place on greased cookie sheet, shape to form S or crescent shape, repeat with second portion, cover and let raise for 45 minutes. Bake at 350 degrees for 30 minutes.