Involved dough and leave to rise for about an hour and a half - two hours, until doubled in volume. The resulting dough can be put in an oily bag and store in the refrigerator up to 24 hours. The butter for the filling mixed with honey. The walnuts for stuffing mix with cinnamon and sugar. Pan is two baking trays with size greater than 25 cm. The dough was divided into 2 equal parts. Half of one of the parts is rolled circle with 22 cm diameter. Put it in the pan, greased with half butter with honey. On top sprinkle with half of the walnut mixture. Roll out the second 1/4 of the dough and moved in on the tray sprinkled with walnuts crust. Pressed to the edges, so as to adhere the two sheets to each other. In the center is placed a cup or cap cutter with a diameter of about 2-2.5 cm. The dough is cut into 12 segments by cutting from the outer edge to the center to the round shape in the center. Each segment is lifted carefully without detaching, twisted to 2 times and back into position. The pita is covered with a cloth, and allowed to rise for about 1 hour in a warm room. Similarly prepare another pita of the other half dough, and walnut oil mixture. The oven is preheated to 175 C (350 F) and the buns are baked in about 20-25 minutes, until golden brown gain color. After being baked the pita is removed immediately from the pan and leave on a wire rack to cool for half an hour. Prepare the glaze by mixing powdered sugar with the milk and vanilla. Stir with a mixer until smooth mixture. Still slightly warm buns are coated with it.