1 large cake compressed yeast (2 oz)
1/2 cup lukewarm milk
1 tablespoon sugar
1 1/2 cup milk
3/4 cup butter (1 1/2 sticks)
5 egg yolks
3/4 cup sugar
2 teaspoon salt
1 tablespoon vanilla
7 - 7 1/2 cups all purpose flour, sifted
1 1/4 lbs finely ground walnuts
1/4 lb butter
1 egg yolk plus 4 egg whites, stiffly beaten
Grated lemon rind
1 C boiled milk
1 C sugar
White raisins, if desired
Dissolve yeast in milk; add sugar and combine. Cover and let rise in warm place, about 10 minutes.
For the dough, scald the milk; add butter. Cool to lukewarm. In small electric mixer bowl, beat egg yolks, sugar, salt and vanilla until lemon-colored. In large bowl, sift 3 cups of flour. Pour mixtures of prepared yeast, milk, butter, eggs and sugar into the mixing bowl with the flour. Beat with electric mixer until smooth and elastic. Then keep adding flour, a little at a time, and mix with wooden spoon until of consistency that dough can be handled without sticking. Place on floured board and knead for about 15 minutes, adding flour as needed to make a non-sticking dough.
Place dough in a well-greased bowl; turn over to grease all sides. Cover and let rise in warm place for about 2 hours or until double in size.
While dough is rising, make the filling: Pour scalded milk over ground nuts. Add butter and stir until melted. Add sugar and egg whites.
Roll out dough thin on floured surface. Spread filling over all and sprinkle with sugar. Sprinkle with white raisins if desired. Add grated lemon rind. Roll up and place into well-greased loaf pans. Let rise at least 1 1/2 hours. Spread the top with the egg yolk.
Bake for one hour at 325º, or a little longer until golden brown.