Preheat Oven.

In a small sauce pan melt butter with 1/2 cup of the milk. Set aside to cool.
Put yeast and 1 teaspoon sugar in 1/4 cup of warm water to dissolve. Separate eggs and put the yolks in large mixing bowl. Put whites in air tight container and refrigerate until following day.
Beat the egg yolks, add to milk and butter along with the flour, salt, brown sugar and vanilla.
Add yeast mixture and mix well. Cover and refrigerate overnight. Do Not Knead.

Next day;
Remove dough from refrigerator and let set at room temperature while preparing the filling.
In a medium saucepan combine, ground nuts, dates, cinnamon and 1/4 cup milk.
Heat over medium heat until it becomes pasty.
Stir constantly, to avoid burning. Set aside to cool.
In a separate bowl beat egg whites and sugar until stiff, fold into the filling mixture.
Divide dough in half and rollout to an 18” x 20” rectangle.
Spread each half with filling, roll dough in jelly roll fashion.
Place in a prepared 10” angel food cake pan.
Place second roll on top of the first roll.
Bake, remove from oven and cool in pan for 1 hour.
Remove to wire rack to finish cooling.

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