Stir together 2 cups of all purpose flour, 1/4 cup of granulated sugar, 2 1/4 tsp dry yeast and 1/2 tsp salt in a stand mixer, set aside.
Heat 1/2 cup of milk and 1/2 stick unsalted butter (2 ounces) over low heat until butter melts, set aside until warm (1-3 minutes, add 1 1/2 tsp vanilla extract,
pour the milk mixture over the flour-yeast mixture, mix until the ingredients are evenly moistened.
Using paddle attachment, mix at low speed, add 2 large eggs lightly beaten on at a time, add 1 cup of the flour and mix until soft, smooth and slightly sticky (about 45 seconds)
place the dough in a large bowl cover with plastic wrap and let the dough rise in a warm place until doubled in size (45-60) minutes
Gently deflate the dough and flatten it on a floured surface
To make the filling, in a medium bowl combine 2 cups of finely ground walnuts, 1/4 cup of granulated sugar, 2 TBS brown sugar, 1 1/4 ground cinnamon and 1/4 tsp salt, whisk until mixed, in a saucepan bring 1/2 cup of heavy cream and 1TBS honey to simmer over midium heat, and then pour the mixer over the nuts, in a medium bowm using a handheld mixer, whip 2 egg whites until stiff , using a rubber spatula fold the egg whites into the nut mixture just until incorporated.
Mark 3 rectangular strips by lightly poking the dough with a fork
Spread the filling down the center rectangular strip to 1 inch of the faintly scored marks and of the top and bottom
create a short falp at each end in the middle strip of the dough, fold the top and bottom flap over the filling
cut 1 inch wide on the diagonal slanting downward toward the center, fold the strips at an angle across the filling in an alternating way,
Cover with a kitchen towel and let it rise for 35 - 45 minutes
Bake the cake until golden brown at 350F about 20 minutes
Stir together 1TBS of granulated sugar and 1 TBS of water until well mixed, brush the glaze over the bread while it is warm.
Transfer the bread onto a wire rack and let it cool completley
It tasted really great.
Thanks to Hanaa for this delicious great recipe