1 package dry yeast
1/4 cup warm water
3 egg yolks
1 cup butter (melted)
1 cup evaporated milk
4 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon, plus 1/2 cup sugar, mixed
1/2 cup chopped walnuts
1/2 cup raisins
butter (melted for brushing dough)
Put yeast in warm water. Let stand 10 minutes and then stir until dissolved. In a bowl, beat egg yolks until yellow. Add butter, evaporated milk and yeast. Beat well together. Then, add flour that has been sifted with salt. Knead with hands.
Place in waxed paper and refrigerate over night. Divide dough in four parts. Roll out into a circle 1/8" thick on sugar sprinkled board. Brush the rolled out dough well with butter, sprinkle with sugar and cinnamon. Add 1/4 of chopped nuts and raisins. Cut into triangles and roll from wider end down to narrow end to form crescents. Put end down on lightly buttered cookie sheet. Repeat with remaining dough. Bake at 375 degrees until slightly browned (10-15 minutes).
