this recipe is from the card that my mother wrote from her mother Elizabeth Schumann who made this every Easter and Christmas , this was also made with poppy seeds, we do not have that recipe but indeed o experiment with that.
My mother recalls that sometimes raisins were added.
1 cup of shortening (recipe calls for leaf lard) we used Crisco)
1/2 Cups of sugar
2 egg YOLKs
Cream these together
Making the yeast mixture
Dissolve 1 large cake yeast (or one package of yeast) in 1/2 cup in 1/2 cups in lukewarm water
Scald 2 cups of milk and when it cools add this to cream mixture, it does not blend,
grated rind of 1 large lemon to 6 cups of sifted flour with 1 tsp of salt
now add 3 cups of flour blend after addition of each cup after the 3 cups then add the yeast mixture and another 3 cups of the lemon flour mixture, blend well,
cover and let rise until double in bulk
punch down and let raise again
then set o floured board
cut into 4 equal and roll into oblong shapes and put 1/4 of the pie filling in it.
2 pounds of ground walnuts ground fine
2 cups of sugar 1 tsp of cinnamon
1 stick of melted butter
Add the sugar and cinnamon to the butter and blend well, then add one cup at a time until all is blended
work well with fingers
roll up like a jelly roll and pinch ends place on cookie sheet and bake at 350 for 30 to 40 min until golden brown.