Dissolve yeast in warm milk.

Separate egg yolks from whites, saving whites in a separate bowl.

Beat egg yolks slightly and add to the milk mixture.

Mix flour, salt, and 2 Tbsp of sugar in a bowl.

Cut in butter or margarine with a pastry blender until the mixture resembles coarse crumbs.

Add milk mixture to the dry ingredients and combine well to form a dough.

Chill the dough in the refrigerator for at least 30 minutes.

Beat egg whites until soft peaks form.

Gradually add the remaining sugar (1/4 cup) to the egg whites and continue beating until stiff peaks form.

Divide the chilled dough into 4 equal pieces.

Roll out each piece of dough thinly on a lightly floured surface.

Spread the rolled dough with the egg white mixture.

Sprinkle chopped nuts and sliced maraschino cherries over the egg white mixture.

Roll the dough up tightly like a jelly roll.

Place the rolled dough onto a greased cookie sheet.

Let the dough rise in a warm place for about 30 minutes.

Preheat oven to 350°F (175°C).

Bake in the preheated oven for 20 to 30 minutes, or until golden brown.

Drizzle a thin sugar frosting over the baked pastries if desired.