Dilute yeast in 1/2 cup lukewarm water and add 1 tbsp sugar. Let stand until dissolved.

Measure flour, sugar, and salt; sift together.

Cut in butter until consistency of cornmeal.

Add egg yolks, yeast, and cream. Beat well with a large spoon. This dough will be soft.

Cover and place in fridge for 4 hours or overnight.

Combine sugar, ground nuts, and slightly beaten egg whites for filling.

Divide dough into two parts and roll out two rectangular pieces 1/2 inch thick.

Spread each one with the nut filling and roll as a jelly roll.

Let rise in a warm place for one hour or until doubled in size.

Brush with the beaten egg for a glaze.

Bake at 375 degrees for 30-35 minutes. Slice and serve for breakfast or with a cookie tray.