Preparation

• Step 1

  In a small bowl, combine the water and 1 teaspoon of sugar. Stir in the yeast and let sit for 5 to 10 minutes, until mixture is foamy. (If your mixture doesn’t foam, your yeast may be dead - get new yeast and try again.)

• Step 2

  In a medium bowl, stir together 3 ¾ cups of flour, ½ cup sugar, eggs, the ¼ pound melted butter, milk, sour cream, salt, and the yeast mixture, and mix well. Cover and refrigerate 1 hour.

• Step 3

  In a medium bowl, use a wooden spoon or sturdy plastic spatula to thoroughly mix 2 sticks (½ pound) very soft butter and remaining ½ cup flour until no dry spots remain. On a generously floured surface, roll out refrigerated dough into a 12 x 18 inch rectangle. Use a spatula to spread butter mixture over refrigerated dough. Roll into a log until you can no longer see the butter, then pat into a flat rectangle about 1 inch thick, wrap with plastic wrap, and refrigerate overnight or at least 8 hours. 

• Step 4

  Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

• Step 5

  In a medium bowl, mix cinnamon and remaining 1 cup sugar. Transfer dough to a lightly floured surface and divide in two. Keep one half refrigerated while you roll the other half into a circle about 13 inches in diameter and a scant 1/4 -inch thick, Gently spread 2 tablespoons of the remaining very soft butter over the dough, then sprinkle with half of the cinnamon-sugar. Top with half of the walnuts in an even layer, pressing gently so that it all adheres. Using a pizza cutter or a very sharp knife, cut the circle into 12 even triangular slices. Starting at the wide end, tightly roll each slice toward the center of the circle. Place 2 inches apart on prepared baking sheets with the point underneath and curve the ends slightly toward the center to form a crescent. Repeat with the remaining dough and filling. 

• Step 6

  Bake for 20 to 25 minutes until firm and golden. Let cool for 10 minutes on baking sheet, then transfer to wire racks to cool completely.