INGREDIENTS

Yeast

• 1/2 teaspoon of sugar;
• flour - 1/4 teaspoon;
• water - 2 tablespoons;
• yeast - 1.5 teaspoons.

Dough

• milk - 1/2 cup;
• sugar - 3 tablespoons;
• salt - 3/4 teaspoon;
• large egg, lightly beaten;
• butter - 1 tablespoon, melted;
• flour - 2 cups.

Filling

• walnuts, ground or finely chopped - 1.5 cups;
• milk - 1/4 cup;
• butter - 55-60 g.;
• 1 large egg yolk, lightly beaten;
• vanillin - 1/4 teaspoon;
• sugar - 1/2 cup;
• cinnamon - 1/4 teaspoon;
• cardamom - 1/4 teaspoon.

Additionally

• 1 egg, beaten (brush the dough);
• a mixture of sugar, cinnamon and cardamom (sprinkle the dough).

METHOD

1. Activate the yeast: in a small bowl, mix sugar, flour and yeast in 2 tablespoons of warm water. Cover the bowl with cling film and leave for 5 minutes.
2. Making the dough:
   - In a medium saucepan, bring the milk to a boil, stirring occasionally. Cool slightly.
   - In a mixer, beat the milk with 3 tablespoons of sugar and 3/4 teaspoon of salt.
   - Add beaten egg, 1 tbsp melted butter and prepared yeast.
   - Add 1/4 cup flour. Stir.
   - Continue to gradually add the rest of the flour. Knead the dough.
   - Turn the dough out onto a cutting board and continue kneading the dough with your hands, adding more flour if needed.
   - Place the dough in a buttered bowl and cover with cling film or a clean tea towel. Leave for 90 minutes (approximately) in a warm place for the dough to increase in size.
3. Making the stuffing:
   - In a bowl, mix the walnuts with sugar, cinnamon and cardamom.
   - In a saucepan, heat the milk and butter (almost boiling) and then add this mixture to the nut mixture. Cool and add the yolk and vanilla. Mix thoroughly. Cool the mixture to room temperature.
   - Roll out the dough on a floured board into a rectangle. Lubricate with butter.
   - Continue to roll out the dough to a very thin sheet. Turn the dough occasionally and dust the board with flour to prevent the dough from tearing or sticking.
   - Spread the filling evenly over the dough, leaving some space around the edges.
4. Roll the dough into a roll, carefully fold the roll in half in the middle. Lightly grease a pie or bread pan with butter and place the roll in an S shape on it. Leave for 30 minutes and then brush the pie with beaten egg and sprinkle with a mixture of sugar, cinnamon and cardamom.
5. Bake in an oven preheated to 175 degrees for 15 minutes. Reduce the temperature to 150 and bake for another 45 minutes. If the cake begins to brown quickly, then cover the dough with foil. The finished roll should be golden brown and should crack at the folds.
6. Remove from oven, cool completely before removing from mold. Cut and serve.