Scald the milk. Remove from fire. Add butter, ½ cup sugar and salt, stirring until lukewarm. Add the yeast and stir until dissolved.
Add the eggs, then enough of the sifted flour to make a stiff dough. Mix until smooth.
Knead well on a floured board. Put into a greased bowl and let rise in a warm place until doubled in bulk. Divide dough in half, patting into oblong shapes.
Mix ½ cup sugar, cinnamon and sour cream until creamy. Spread over the 2 oblong shapes of dough. Roll up and pinch edges firmly together. Make slits here and there in the center of the oblongs, but not all the way through the dough. (Cut the dough into 3-inch slices if you prefer.)
Coat with melted butter and let double in size. Bake in a preheated 375° oven for 25 minutes. Before the pastry has cooled completely, mix the powdered sugar and lemon juice into a paste and ice the cakes. Sprinkle with ground nut meats.
This recipe is sufficient to make two filled cakes. If you prefer rounds to oblongs, and like your pastry a little richer, try the following:
Combine all ingredients in order given. Cook over low heat, stirring constantly, until thick.
Spread over dough, fold up and pinch the edges firmly together. Shape into rings slit as above, let rise and bake as directed in preceding recipe.