1Soften yeast in water. Scald milk and add sugar, butter & salt. cool. When cool add 2 c flour and beat well. Add eggs, yeast and beat again.
Gradually add remainder of flour to make a medium texured dough. DONT KNEAD, just beat.
Beat until dough is satiny and then let rise until doubled. About 2 hrs.
2While dough is rising make FILLING.
Scald evaporated milk over low heat in a heavy saucepan. Add nuts and let mixture come to a bubble. While stirring constantly, add rest of ingredients, except butter and cook 5 minutes.
Remove from heat and add butter. Upon cooling, mixture will become thick.
3Prepare work area by covering with a cloth and sprinkle with flour. DO NOT PUNCH DOWN DOUGH. Pull and roll dough as THIN as possible **IMPORTANT** to roll it thin, almost paper thin to a rectangle of approximately 28"x70".
Spread filling on dough to within 1/2 inch of edges.
Starting from narrow end, roll into a loaf and put onto greased cookie sheet or pan. Let stand 1 hr.
4Pat with a little beaten egg before baking.
Bake 1 hr at 325