Rolled Walnut Bread (Kalacs)

½ cup milk
2 packages (4 1/2 teaspoons) yeast
½ teaspoon plus 5 tablespoons sugar
4 cups flour, sifted, plus more for the work surface
1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
Zest of 1 lemon
5 large egg yolks
¼ cup sour cream

Nutritional Information
- Nutritional analysis per serving (20 servings)
  
  490 calories; 33 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 16 grams polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 9 grams protein; 79 milligrams cholesterol; 15 milligrams sodium

3 loaves

To make the dough, heat the milk in a saucepan until lukewarm. Stir in the yeast and 1/2teaspoon of the sugar. Set aside until very foamy, about 10 minutes.
Meanwhile, in a large bowl, mix the flour and butter together with your hands until smooth. Add the remaining 5 tablespoons sugar and the lemon zest to the mixture, combining them well.
Make a well in the center of the flour mixture. Place the yolks, yeast mixture and sour cream into the well and knead the dough until smooth. Cover the bowl and set in a warm place until the dough is doubled in size, about 45 minutes.
To make the filling, combine the walnuts, sugar and raisins in a medium-size bowl.
Preheat oven to 325 degrees. Divide the dough into 3 balls. On a floured surface, roll out the first ball into a 9-by-13-inch rectangle. Spread 1/3of the walnut mixture evenly over it and roll it up into a 13-inch-long log. Dab some egg white along the seam and place the log seam side down onto a well-buttered 9-by-13-inch pan. Repeat with the remaining dough. Cover and let rise for 45 minutes.
Brush the whole beaten egg over the tops of the loaves. Bake until lightly browned, about 45 minutes. Transfer loaves to a wire rack to cool for 15 minutes. Slice and serve warm or at room temperature.

About 3 hours