Mix the water, yeast, and cake flour in a bowl. Then add the all-purpose flour, butter, lard, confectioners' sugar, and salt. Stir briefly, and then knead by hand for about 5 minutes until the dough feels smooth.

Divide the dough in half. Flatten each piece into a 6-inch square, wrap well, and chill for 1 hour.

Grind two-thirds of the walnuts finely in a food processor, but stop before they turn pasty. Chop the remaining walnuts roughly. Combine all the walnuts with the breadcrumbs, cinnamon, and lemon zest.

In a small saucepan, boil the honey, sugar, oil, water, and raisins. Pour this mixture over the nut mixture and stir well. Spread the filling on a tray and let it cool completely before using.

Tap the chilled dough with a rolling pin to soften it a little. Then roll each half into a 10x12-inch rectangle with a short side facing you. Brush the edges with water and fold in about 1/2 inch along both long sides and the bottom short edge. Spread half the filling over each rectangle, leaving about 1 inch bare at the far short edge.

Roll each rectangle up from the near end into a log and set it seam-side down on a parchment-lined baking sheet. Brush with beaten egg yolk, cover loosely with greased plastic wrap, and let the rolls rest at about 75°F for 40 minutes. Then brush with the beaten egg white and chill uncovered for 30 minutes. Meanwhile, heat the oven to 350°F. Prick each roll about 15 times deep with a fork, so steam can escape. Bake for 20 minutes at 350°F, then lower the oven to 330°F and bake for 35 to 40 minutes more, until deep mahogany. Let the rolls cool completely before slicing.