lace yeast and one teaspoon of sugar in a mixing bowl. Add a quarter cup warm water and stir. Let the mixture stand for five to ten minutes or until it is frothy. Add the remaining sugar, eggs, butter, sour cream, vanilla essence and salt. Mix well. Add two cups of flour and mix well.
Stir in the remaining flour, one-fourth cup at a time, until the dough sticks together but is not dry. Place the dough on a lightly floured surface. Knead for about five minutes, or until the dough is smooth. Grease a bowl, place the dough in it, coat it with a little oil, cover with a cling film or damp cloth and place in a warm place for about one and a half hours or till it doubles in size. Knock back the dough with your fists.
Place it back on the floured surface and knead for one minute. Cover the dough with a damp cloth and let it rest till the filling is ready. Mix together the brown sugar, cinnamon and nutmeg powder in a small bowl.
Lightly dust the rolling pin with flour and roll the dough into a rectangle about thirty by sixty centimeters. Spread three tablespoons butter all over the dough. Sprinkle the sugar mixture, raisins and nuts.
Press the nuts and raisins lightly into the dough with the back of a wooden spoon. Starting at the narrow end, roll the dough as tightly as you can towards the other end. Pinch the seam to seal it. Cut the roll crosswise into twelve equal pieces.
Grease the baking pan well with butter. Arrange the pieces, cut side down, in the pan. Cover tightly with a cling film. Place in a warm place for about one and a half hours or till the pieces double in size.
Preheat oven to 140°C/ 375°F/ Gas Mark 5. Bake the rolls in the preheated oven for thirty minutes or until golden brown. Serve hot or at room temperature.