Dissolve yeast in milk. Combine flour, salt and sugar. Add butter and then add eggs, yeast and sour cream.
Blend well. Divide dough into 6 parts- roll each thin- as for pastry. Roll out on powdered sugar to keep dough tender ,instead of floured board. Spread with nut filling on each piece. Roll up and cut each roll into 6 pieces and place on greased pan cut side down or leave in a roll and place on a greased pan, seam side down. Allow them to rise for 1 hour. Making sure there is space between rolls( so they have room to expand) or loaf so they do not stick together when rising.
Bake at 350^ for 35 -40 minutes.
Brush tops and sides with butter after baking.
Grind the nuts fine, place in a saucepan, add to the milk, sugar, butter and honey. Bring to a boil, stirring constantly. Add beaten eggs to 1/2 cup of the mixture so as not to curdle eggs, then add salt. Reduce heat.
Cool until thick.
Make sure it is very cool before spreading over the dough sheets.