1 3/4 oz fresh yeast
1 3/4 oz butter or margarine
1 1/2 cup sour cream
2 tbs sugar
1 tsp salt
1 egg
4 cups all-purpose white flour

Icing:
1 3/4 oz butter or margarine
1/3 cup brown sugar
1/4 cup honey

Filling:
2 1/2 oz butter or margarine
1/4 cup honey
1/4 cup chopped nuts

Crumble the yeast in a mixing bowl. Melt the fat in a saucepan, pour in the sour cream, and warm to 37C/98F. Pour this mixture over the yeast in the bowl and stir until the yeast has dissolved. Add sugar, salt, and egg. Stir in most of the flour and work to a smooth, not too firm dough. Cover and leave to rise for about 30 minutes.

Melt the fat for the icing and mix with brown sugar and honey. Spread this mixture in a small roasting pan, approx 25 x 35 cm / 10 x 14".

Stir fat, sugar, and nuts smooth for the filling.

Take the dough up onto a floured surface and work until pliable. Roll it out to a rectangular cake. Spread on the filling and fold the dough three times double over it.

Cut approx 2 cm / 3/4" broad strips of the dough and shape them to buns. Put them tightly together in the roasting pan. Let this bun cake rise, covered, until it seems light and porous - about 20 minutes. Meanwhile, heat the oven to 200C/400F.
Bake in the lower part of the oven until done and nicely colored, about 30 minutes. Unmold and allow to cool. The glazed side is now the one that's just been facing upwards. Cut the cake in pieces before serving. Enjoy!