Filled Twist

In a large bowl, crumble the yeast and add the sugar and warm water

Mix well to dissolve the yeast

Let it rest for 5 minutes

Add the melted butter or margarine and mix until dissolved

When this mixture is lukewarm, add the yeast, eggs, salt, and mix well

Add the flour gradually, mixing until a ball forms

Place the dough on a floured surface and knead well to make it smooth and elastic (add more flour if needed)

Shape the dough into a ball and place it in a greased bowl, turning once to grease both sides

Cover and let rise in a protected area for 2 hours or until doubled

Prepare the filling: In a medium pan, mix the walnuts, milk, honey, and cinnamon

Heat over low heat

Mix well until the honey dissolves and the mixture is warm

Remove from heat

Beat the egg whites until soft peaks form

Gradually add the sugar, beating until stiff peaks form

Add to the honey-milk mixture and mix carefully

Preheat the oven to a moderate temperature (180°C)

Divide the dough into two equal parts and roll each part out on a floured surface to about 50cm square

Spread half of the filling over each square and roll up like a croissant

Use a toothpick to make some small holes in the dough

Place each croissant in an ungreased ring mold, taking care not to let the filling escape

Brush the tops with the yolk-milk mixture and bake for about 1 hour or until golden brown

Remove from oven, let rest for 10 minutes, and carefully unmold on a wire rack (if needed)

Serve at room temperature

Makes 2 croissants with 20 slices each.