2 packages (1/4 oz each) active dry yeast
1/4 c. warm water (110-115 degrees)
1 c. butter, melted
4 egg yolks (save whites)
1/2 c. milk
2 T. sugar
1 tsp. salt
2 1/2 c. all-purpose flour
4 egg whites
1 c. plus 6 T. sugar, divided
2 c. walnuts, chopped
1/4 c. milk
2 tsp. cinnamon
In a large mixing bowl, dissolve yeast in warm water. Add butter, egg yolks, milk, sugar, salt and flour. Beat until smooth. Cover and refrigerate overnight.
For filling, in a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1 cup of sugar, about 2 T. at a time, on high until sugar is dissolved. In a large bowl, combine the walnuts, milk, cinnamon and remaining sugar; fold in egg whites.
Divide dough in half. Roll each portion into an 18 x 12 inch rectangle. Spread filling evenly over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place one filled roll seam side down in a greased 10 inch tube pan. Top with second roll. Bake at 350º F. for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to wire rack.