Ingredients:
2 cups all-purpose flour
1 package active dry yeast
1/3 cup milk
1/4 cup butter
2 tablespoons sugar
2 eggs
3 cups walnuts, ground
3/4 cup sugar
1/4 cup butter
1/4 cup honey
1 egg, beaten
3 tablespoons milk
1/2 teaspoon vanilla essence
1/2 teaspoon salt

Directions:
In a bowl combine 1 cup of the flour and the yeast; set aside. In a saucepan heat the 1/3 cup milk, 1/4 cup butter, 2 tablespoons sugar, and salt just until warm and butter almost melts. Add to flour mixture. Then add 2 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough of the remaining flour to make moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place dough in a greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled in size (1 to 1-1/4 hours).
Meanwhile, mix walnuts, the 3/4 cup sugar, 1/4 cup butter, honey, remaining egg and milk, and the vanilla. Set aside.
Punch dough down. Cover and let rest for 10 minutes. Meanwhile, lightly grease two 20 x 10 x 5cm loaf pans. On a lightly floured cloth, roll dough into a 40cm square. Cover and let rest for 10 minutes. Then roll dough into a 80 x 50cm rectangle.
To assemble, cut dough lengthwise in half to form two 40 x 25cm sheets. Spread filling evenly over surface of both dough rectangles, keeping to within 2 cm of the edges. Using the cloth as a guide, roll each rectangle up into a spiral, starting from a short side. Pinch seams and ends to seal. Place loaves, seam sides down, in the prepared loaf pans. Cover and let rise until nearly double (45 to 60 minutes).
Bake in a 180 degrees C (Gas mark 4) oven for 45 to 50 minutes until bread sounds hollow when lightly tapped. If necessary, cover with foil the last 15 minutes of baking to prevent over-browning. Remove from pans; cool.