For the dough:
1 oz (30 g) fresh yeast + 1 tbsp ( 10 g) sugar + 1/4 cup (30 g) all purpose flour + 3 tbsp (50 ml) warm milk
3 1/2 cups (350 g) all purpose flour
a pinch of salt
1/4 cup (50 g) butter, melted
1/8 cup (30 g) sugar
zest of 1/2 lemon
2 egg yolks + 1 egg
1 cup (200-300 ml) milk
1 tbsp sour cream
1 egg for the egg wash

For the filling:
4 cups (350 g) ground walnuts
3 tbsp rum
2/3 cup (150 g) sugar
1 packet (10 g) vanilla flavored sugar (if unavailable, use 1 tsp vanilla extract)
3 1/2 oz (100 g) raisins
1 tbsp honey
0,4 pint (200 ml) milk
zest of 1/2 lemon
1/2 tsp cinnamon

Crumble fresh yeast with warm milk, sugar and flour. Let rise for 15 minutes, covered with clean kitchen towel, until frothy.

In a separate bowl combine flour with salt, melted butter, sugar and lemon zest. Add yolks and 1 whole egg, sour cream and yeast mixture. Knead until soft dough forms. Let rise in an oiled bowl, covered with clean kitchen towel in a warm place until doubled in size (about 1 hour) .

In the meantime, make the filling: combine ground walnuts with sugar and vanilla sugar, lemon zest, cinnamon and hones. Combine raisins with rum and let stand for 15 minutes. Add raisins with rum to the previous mixture. Add boiling milk and combine everything. Let cool until you roll out the dough.

Punch down risen dough. Divide in two equal parts. Roll out each part onto floured surface into a rectangle (that fits the size of your baking pan) approximately 35 x 30 cm. Spread with filling, leaving1/2- inch (1 cm) border uncovered. Starting at long side, roll up, pinching seam to seal.

Preheat oven to 392 F (200 Celsius).

Place rolls seam side down in a greased baking pan. Brush with whisked egg and bake for about 40 minutes. 7. Let cool completely before slicing. You can dust it with powdered sugar before serving.