Yeast: Dissolve yeast and sugar in milk. Let set 5 minutes to activate the yeast.
Dough: Combine yeast mixture and the dough ingredients (except 2 cups of flour).
Mix well, then add the remaining flour until the dough can be handled without sticking.
This takes about 20 minutes kneading by hand or 9 minutes on a mixer with a bread
Put dough into a large greased bowl and cover with plastic wrap. Let set in a
warm place until double in size.
Walnut Filling: Bring with milk and egg whites to 120 degrees F in a heavy saucepan
or double boiler. Rapidly add butter, zest and honey.
Combine the dry ingredients, and add it to the milk mixture, then bring to a
Remove mixture from the heat and add walnuts, ground fine. Allow the filling
to cool down.
Roll the dough very thin. spread the filling on the dough and roll into 4-inch
diameter cylinder. Cut into loaves that will fit into bread pans. Cover the ends
of each loaf with a small piece of dough. Cover with plastic wrap and let it relax
and rise until not quite double in size. Egg wash the top if a shiny top is desired.
Bake in preheated oven at 325 degrees F for 1 hour.