2-1/2 c. flour
2 T. sugar
1 pkg. dry yeast
1/4 c. warm water
1/2 c. milk
1/2 lb. salted butter, melted
3 eggs, separated
Pinch of salt
1 c. sugar
Cinnamon, chopped nuts, and raisins (nuts optional)

In a large bowl, add flour. Make a well in the center, add 2 T. sugar, salt, and dry yeast which has been dissolved in warm water. Cover the liquid ingredients with the flour.

In a separate bowl, mix milk with the melted butter. Add the egg yolks and the milk-and-butter mixture to the flour. Mix and refrigerate overnight. Reserve egg whites for next day.

The next day, divide the mixture into two parts. Roll each thin, about 12-15" across or as far as it will go. Beat the three egg whites stiff and add one cup sugar. Spread the egg whites and sugar on both dough parts and sprinkle liberally with cinnamon, chopped nuts, and raisins.

Roll each part like a jelly roll and place one atop the other in an "X" shape. Place in a sprayed or lightly greased tube pan and let rise for two hours.

Bake at 350° for 50 minutes.

Hints: Can lift dough parts or move it along with a spatula. Last 5-10 minutes of baking, brush top with another egg white or yolk for a sheen.