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Dough:
6 cups flour (sifted) [750 grams]
1 tsp salt
3 or 4 tbsp sugar
2 cakes of yeast (4 1/2 tsp of active dry yeast)
1/2 cup warm milk (110 degrees)
1/2 pound butter (softened)
3 eggs (beaten)
1 cup sour cream
Filling:
1 pound of ground nuts (walnuts or pecans)
1 cup sugar
4 egg whites
2 tsp vanilla
Optional: cinnamon and/or honey
1/2 pound butter (melted)
2 cups white raisins
Directions:
Dissolve yeast in warm milk
Combine flour, butter, salt, sugar, eggs, and sour cream
Add yeast milk mixture and blend well
Knead dough until no longer sticky
Divide dough into 4 parts and roll out to about 1/4 inch thick
Spread with nut mixture and roll up
Place on greased pan (or silicone mat), cover with towel, and allow to rise for 1 hour (it should double in size)
Bake at 350 degrees for 35-40 minutes until pastry is lightly browned
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