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1
Combine the yeast, 1/4 cup of the sugar, and lukewarm water in a large bowl, and allow to proof.
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2
Stir in the remaining 1/4 cup of sugar, salt, milk, sour cream, lemon juice, and vanilla and mix well.
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3
Add the egg yolks and blend.
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4
With your fingertips, rapidly work the butter into 5 cups of the flour as you would for pie dough, to produce a dry, meal-like consistency.
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5
Add this to the yeast mixture and begin to knead in the bowl, adding more flour if necessary, to make a smooth, elastic dough.
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6
Turn out on a lightly floured board and knead 5 to 6 minutes.
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7
Shape into a ball and place in a lightly buttered bowl, turning to coat the surface with butter.
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8
Cover tightly and refrigerate to let rise for at least 4 hours or until doubled in bulk.
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9
Remove from the refrigerator, punch down, and turn out on a lightly floured board.
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10
(The dough can be kept in the refrigerator for as long as 3 days, in which case it should be punched down twice a day, until ready to roll out.)
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11
Divide the dough in half, and roll out each piece into a rectangle about 10x 14 inches.
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12
Brush each rectangle with melted butter, and sprinkle with the brown or white sugar and cinnamon.
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13
Over this sprinkle the drained currants and then the finely chopped nuts.
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14
Gently press the filling into the dough with the rolling pin.
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15
Roll up from the wide end, jelly-roll fashion.
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16
Heavily butter two 9-inch tube pans.
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17
Carefully fit the rolls into the pans so that the ends of the dough join.
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18
Cover and let rise until doubled in bulk.
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19
Bake in a preheated 375 oven 45 to 55 minutes, until they are golden brown and give off a hollow sound when rapped with the knuckles.
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20
Let cool for 15 minutes in the pans, then invert on a rack.
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21
Meanwhile, melt the apricot jam over low heat.
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22
Add the brandy, Cointreau, or Grand Marnier, and blend.
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23
Strain, and coat the sides and top of the cakes with the glaze while the cakes are still warm.
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24
Cool them thoroughly before slicing.
