In a large bowl, stir together 3 cups all-purpose flour and 1 tablespoon active dry yeast.

Cut in 1 cup (2 sticks) cold, unsalted butter (cut into bits) with a pastry blender or two knives until the mixture resembles coarse meal.

Stir in 3 large egg yolks and 1 cup sour cream until the dough comes together.

Form the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator overnight.

The next day, preheat the oven to 350°F and grease a cookie sheet (or cookie sheets) well.

In a medium bowl, combine 1 cup finely chopped walnuts and One 12-ounce package mini-chocolate chips. In a small bowl, mix ½ cup granulated sugar and 1 teaspoon ground cinnamon.

Remove the chilled dough and divide it into four equal portions; form each portion into a ball. Keep the three portions you are not using refrigerated while you work with one portion at a time.

On a lightly floured surface, roll one dough ball into a thin rectangle large enough to spread jam and roll up (leave a small border along one long edge).

Spread a thin, even layer of the One 8-ounce jar raspberry jam over the dough rectangle, leaving that small border. Use about one quarter of the jar for this piece.

Evenly sprinkle one quarter of the walnut–chocolate chip mixture over the jam.

Fold the short edges in slightly to help contain the filling, then roll the dough from the long edge into a tight log. Place the log seam-side down on the prepared cookie sheet.

Brush the top of the log with some of the melted butter (use ¼ to ⅓ cup melted butter total for all logs) and sprinkle with one quarter of the cinnamon–sugar mixture.

Bake the log for 15 minutes, or until golden brown. Remove from the oven and let it sit on the cookie sheet for 10 minutes.

After the 10-minute rest, slice the baked log on the diagonal into 1-inch slices.

Repeat steps 8–14 with the remaining three dough portions, using the remaining jam, walnut–chocolate mixture, cinnamon–sugar mixture, and melted butter, and bake as directed.