Sorry, you will need to calculate kg and g's. This is a translation of an old family recipe:

The first day you make the filling and let is sit in cold for one day:

Filling for walnut beigli
1 kg of sugar, dissolved in just enough water (1/2 cup or less)to barely cover it.
Add 1kg of very finely chopped walnuts
approx. 1/2 pound of raisins
orange peel
1/4 cup of apricot jelly (I use Trader Joe's French apricot preserve)
Mix well.

Dough
1 kg flour
1/2 kg lard (or margarine, but you will loose the flakiness of the dough)
3 egg yolks
salt
3 dkg of yeast (I use two packages) let it start in luke warm milk and some sugar.

Mix the ingredients and add sour cream (up to 0.5 L (one big container)to get the dough. Cut the dough into five pieces and roll it out right away to the size of a baking sheet.

Put 1/5th of the filling on the dough and spread it so that there is some dough left at one end. Roll it up, making sure you have the sites where you ended up folding the dough is at the bottom. Punch the top of the beigli at several places using a fork. Apply egg wash.

Butter the baking sheet, and place the beiglis on it, leavin at least half an inch between the beiglis. Place the sheet into a 325F oven, bake until golden brown (approx one hr).