|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (About 110A)|
|Warm milk||1⁄2 Cup (8 tbs) (About 110A)|
|Butter||6 Tablespoon, melted and cooled|
|All purpose flour||3 1⁄2 Cup (56 tbs) (Unsifted)|
|Nut filling||1 Cup (16 tbs)|
|Egg white||1 , beaten|
|Unsifted powdered sugar||1 Cup (16 tbs), blended with 4 teaspoons milk|
|Nuts||1 Teaspoon (Whole/Half For Decoration)|
In a large bowl, dissolve yeast in water.
Stir in sugar, salt, milk, butter, and egg yolks; blend well.
Gradually beat in about 2 1//2 cups of the flour to make a soft dough.
Turn dough out onto floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down, knead briefly on a lightly floured board to release air, and shape into a smooth ball.
Roll out to make a 10 by 12-inch oval and place on a greased baking sheet.
Mound nut filling on one half of the 12-inch length of dough; fold plain section over filling and pat gently in place.
Lightly cover and let rise in a warm place until puffy (about 30 minutes) Brush with egg white.
Bake in a 325° oven for about 45 minutes or until well browned.
Cool on rack.
While still warm, glaze surface with powdered sugar mixture and decorate with nuts.