Activate the yeast by mixing it with a little warm milk and letting it rest for 5-10 minutes until it foams slightly.

In a large bowl, combine flour, sugar, salt, activated yeast, softened butter, and remaining warm milk. Mix until a soft, slightly sticky dough forms.

Knead the dough on a lightly floured surface for about 5-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for about 1 hour or until doubled in size.

While the dough rises, toast the nuts lightly in a pan, stirring frequently.

In another bowl, combine toasted ground nuts with sugar, heavy cream, and cinnamon until well mixed.

Once the dough has risen, punch it down gently and roll it out into a rectangle about 1/2 inch thick.

Spread the nut mixture evenly over the rolled-out dough and sprinkle chopped nuts on top.

Carefully roll the dough tightly from one end to the other to form a log.

Shape it into a crescent or keep it as a log, and place on a greased baking sheet.

Cover and let rise for another 30-45 minutes while preheating the oven to 350°F (175°C).

Bake for 25-35 minutes or until golden brown and hollow-sounding when tapped on the bottom.

Brush the top with melted butter and dust with powdered sugar while still warm.