In the mixing bowl, combine flour and yeast. In a small saucepan, add milk, butter, sugar, and salt. Warm up mixture on the stove to about 110°F (43°C). Butter should be almost melted. Remove. If mixture is too warm, allow to cool to about 110°F (43°C).
Add the 2 egg yolks and pour milk mixture over flour. Snap mixing bowl onto stand mixer and attach the dough hook. Beat on low speed for 1 minute. Scrap down the sides of the bowl. Continue to beat for another 5 minutes. Dough should have pulled away from the sides and cleaned the bowl.
Remove dough and shape into a ball. Lightly oil mixing bowl. Return dough to bowl, cover with a dinner plate and allow to rise for about 1½ hours or until double in size.
While dough is rising, prepare the filling. Process walnuts and raisins in food processor until fine. Transfer to a large bowl. Add honey, egg whites, milk, and melted butter. Mix well.
Turn dough onto a lightly floured surface. Roll dough into an 18x20 inch rectangle.
Spread filling evenly over the dough keeping to within an inch of the edges.
Start rolling dough from the 18-inch edge into a jelly roll.
Trim edges with a sharp serrated knife.
Place seam side down in a well greased 10-inch Bundt pan and carefully join the ends.
Cover with plastic wrap and let rise in a warm place for an hour.
Bake in a preheated 325°F (165°C) oven 50 minutes or until golden brown.
Remove and allow to cool in pan for 10 minutes. Invert onto wire rack. Brush with melted butter and allow to cool completely.