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1
Stir lightly together 4 tbsp (60 ml) lukewarm milk, yeast and 1 tsp (5 ml) sugar and place in a warm place to rise
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2
Place 5 cups (1175 ml) of sifted flour in a bowl.
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3
Make a depression and when the yeast mixture has risen, pour it into this depression.
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4
Take about a tbsp of the flour from the side, stir it gently into the mixture, and allow to rise again.
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5
During this rising period, in a separate bowl, blend 1-1/2 cups (350 ml) lukewarm milk, 1/4 cup (60 ml) melted butter, 1/4 cup (60 ml) sugar, 1/2 tsp (2 ml) vanilla, and 3 egg yolks.
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6
Now, add this to the risen yeast and flour bowl adding 1-1/2 tsp (7 ml) salt.
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7
Take a long handled wooden paddle or spoon and beat well into a smooth ball of dough.
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8
When it begins to make bubbles and separates from the sides of the bowl, it is ready to be covered with a clean cloth and allowed to rise about 1 to 1 1/2 hours in a warm place.
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9
In the meantime, wash and clean the raisins.
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10
Combine honey and milk in top of double boiler, heat thoroughly.
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11
Remove from heat and put in butter and as the butter melts it will reduce the temperature of the mixture to the proper degree.
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12
Place in a large bowl and add the walnuts or almonds, egg yolks, sugar, clove, cinnamon, lemon juice, rum, vanilla and lemon.
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13
Blend well and fold in egg whites, beaten stiff, but not dry.
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14
If mixture is a bit thick, thin with milk or cream.
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15
Place a clean cloth on the table, sprinkle lightly with flour and spread it evenly.
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16
Roll out dough until about 1/4 of an inch thick.
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17
Now pull gently working from the center to the outer edges, until the dough is evenly thin.
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18
Spread with filling and sprinkle raisins evenly over it.
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19
This takes about a 3 foot by 5 foot area.
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20
Now, grasp the cloth along one of the long sides, lift up the edge of the cloth and let it roll up the dough.
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21
Either roll the dough around itself or cut into strips to fit loaf-size pans which have been greased and floured.
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22
Cover with cloth and place in a warm place to rise for about 1 hour.
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23
Brush tops with egg yolk.
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24
Bake in 375 degree (200 C.) oven.
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25
In 15 minutes reduce oven to 300 degrees (150 C.).
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26
Continue baking until nicely browned and sides step away from pans
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27
Place on racks and cool in baking dishes
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28
Turn out on serving plates and sprinkle with powdered sugar
