Grind 2 pounds walnuts.
I use a food processor and do this ahead of time, usually the day before & store in refrigerator.
Stir together and set aside:
2 cakes yeast (5t)
1 t sugar
1/2 warm half & half
In large bowl cream:
1/2 c sugar
6 egg yolks (save whites for later)
1 c butter
Prepare dry ingredients:
5 c flour
1 t salt
Measure 1 1/3 half and half and warm slightly.
Add half and half to sugar, egg yolk, butter mixture first.
Add yeast mixture to above.
Add dry ingredients and mix until ready to be turned out onto floured board. Knead well, adding extra flour if needed for good consistency of bread dough.
Separate dough into 5 parts. Let rise in separately sprayed bowls, spraying a bit on top and covering with tea cloth. Dough should double in size. I usually let it rise at least an hour but have done less if rushed and it seems to work.
While dough is rising prepare filling.
Heat the following but don’t bring to boil:
1/2 c butter
1 1/2 c half and half
1 1/2 c brown sugar
1/2 c honey
Add ground walnuts to the above. Mix together until all is incorporated and sugar has melted.
Allow above mixture to cool.
Beat 6 egg whites until stiff.
To the cool mixture add:
1/2 t lemon juice
1 t vanilla
1 t cinnamon
Mix the above and fold in egg whites carefully. Don’t over mix.
Divide filling into 5 parts.
Roll dough thinly on floured tea towel, stretching and pulling to desired thinness. I don’t get mine nearly as thin as my mother-in-law Anne did but it’s still tasty. Spread 1/5 of filling onto bread. Roll up by lifting one end of tea towel and letting it roll together. Place into angel food cake pan and cover with tea towel and let rise about 45 minutes. Repeat this for other 4 loaves.
Bake at 325 degrees 30-35 minutes.
Cool & enjoy.
This freezes well. I usually use a plastic wrap and then put it into a freezer zip lock bag.