Chop the nuts using a blender or meat grinder and mix the nut mass with sugar and spices.

Melt the butter and combine it with warm milk, sugar, salt, and egg yolks.

Add flour combined with dry active yeast in portions and stir the ingredients together.

Knead the dough by hand once the ingredients grab together, then cover the dough to rise.

Melt a serving of butter for greasing the dough.

Divide the finished dough into eight pieces and roll each piece thinly, brushing with butter.

Layer the rolled dough on top of each other then roll into a log and cut into pieces, about 1.5-2 cm wide.

Slightly flatten each piece and place 1.5-2 teaspoons of nut filling in the depression.

Pinch the edges of the dough to seal.

Place the pieces seam side down on a greased and/or lined baking sheet.

Allow the pieces to rest for a few minutes if a softer texture is desired.

Bake at 170-175 degrees for about 15 minutes, taking care not to brown too much.

Sprinkle with icing sugar before serving.