Cake: Dissolve yeast in warm water in large bowl. Stir in milk, butter, eggs, sugar,
salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour
to make dough easy to handle. Turn dough onto lightly floured surface; knead until
smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if
indentation remains when touched.
Punch dough down; divide into halves. Roll each half into a 15 x 12-inch rectangle
on lightly floured surface. Spread half the Walnut Filling over each rectangle.
Roll up tightly, beginning at 15-inch side. Pinch edge of dough into each roll to
seal well. Stretch rolls to make even.
With sealed edges down, coil into small shapes
on lightly greased cookie sheets.
Cover; let rise until double, about 1 hour.
Heat oven to 350 degrees F.
Bake until golden brown, 35 to 45 minutes. Brush with butter if desired; spread with Glaze.
Walnut Filling: Mix all ingredients.
Glaze: Mix confectioners' sugar, water and vanilla extract until smooth.
Stir in additional water if necessary, 1/2 teaspoon at a time.