Instructions: Dough

Preparation:
Crumble yeast into lukewarm milk; add 1 tablespoon sugar, stir and set aside till foamy. Sift flour, sugar and salt into a large bowl; make well in center. Add cooled scalded milk, beaten egg yolks and eggs, butter and yeast. Mix thoroughly . Knead until no longer sticky (about 10 minutes). Form into soft ball and place in greased bowl. Cover and put in warm place till double, about 1 1/2 hour.

Filling

Preparation:
Scald sweet cream, butter, and honey together; pour over ground nuts. Add lemon peel, vanilla and salt; mix. Fold in egg yolks, sour cream and stiffly beaten egg whites. Blend in sugar. Set aside. Punch down risen dough. Divide into 4 parts. Place 1 section of dough on floured board. Roll to about 1/4-inch thickness to about 9" x 22". Spread nut filling on top of dough, leaving 1/2 inch plain dough on each side. Roll up as a jelly roll. Pinch seam of dough closed. Place seam side down in 9 x 5 x 3-inch greased bread pan. Repeat with other 3 sections of dough. Prick dough on top to prevent bubbles. Cover with cloth and allow to raise for 45 minutes. Brush tops with melted butter. Bake in preheated oven for about 45 minutes to 1 hour. Let stand in pans for 10-15 minutes. Remove to cooling racks and allow to cool completely.

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