1Add yeast to milk and water. Mix with 3 cups of the flour. Let stand for 1/2 hour. Add the remainder of the flour, eggs, sugar, butter, and salt. Knead until elastic (about 4 minutes). Let rise 2 hours until doubled in bulk.
2Heat the ingredients for the filling together, blend well and let cool.
3When dough is through rising, divide into 5 or 6 equal parts. Let rest on floured board for 15 minutes.
4Roll out in long pieces, as if for jelly roll. Lay down your filling to cover dough completely and roll up.
5Put on greased cookie sheets, seam side down (2-3) per pan; tuck ends under to seal. Let rise again, about 25 minutes.
6Bake at 350 degrees F for 25 minutes or until golden brown.
7ADDED NOTE: Nuts should be very finely chopped. Best way to achieve this is by using a food processor.