Lastly from kneadygirl.com, here\’s an advanced recipe for Potica! I\’ve had this as a kid growing up and never knew what it was called… but I know it\’s an absolutely delicious treat!! Enjoy!

Ingredients

Bread Dough

• 2 teaspoons Dry, Active Yeast
• 1/2 Cup Warm Water
• 1 Tablespoon Sugar
• 1 1/2 Cups Milk
• 5 Egg Yolks
• 3/4 Cup Salted Butter, softened
• 3/4 Cup Sugar
• 2 teaspoons Salt
• 1 Tablespoon Vanilla Extract
• 1 teaspoons Ground Nutmeg
• 7 Cups Unbleached, All-Purpose Flour

Walnut Filling

• 1 1/2 Cups Milk
• 5 Egg Whites
• 1/2 Cup Salted Butter 
• 2 Cups Sugar
• 1/2 Cup Honey
• 1 Tablespoon Vanilla Extract
• 2 Pounds Walnuts, ground

Make the Bread Dough

1. Heat milk in a small saucepan, until it\’s about 120 degrees Fahrenheit.
2. In a large bowl, combine yeast, warm water, and 1 Tablespoon of sugar. Let sit until foamy, about 10 minutes.
3. Pour the warm milk into the yeast mixture, add egg yolks, butter, 3/4 cup sugar, salt, vanilla, nutmeg, and 5 cups of flour.
4. Mix well and continue adding flour until a dough begins to form.
5. Turn out onto a floured board and knead until soft and elastic.
6. Put the dough into an oiled bowl and cover with a towel. Set aside to rise.

Make the Filling

1. Place the ground walnuts in a large bowl and set aside.
2. In a large saucepan, whisk together the egg whites and milk.
3. Heat over medium heat until the mixture reaches 120 degrees Fahrenheit, whisking constantly.
4. Add the honey, sugar, and butter. Continue whisking constantly until the mixture thickens and begins to simmer.
5. Remove from heat, stir in the vanilla extract.
6. Pour the sugar mixture over the ground walnuts and mix completely. It will seem to thin at first but thickens more as it cools.
7. Set aside to cool to room temperature. When the mixture is cool, assemble the nut rolls.

Assembling the Nut Rolls

1. Grease 2 baking sheets lightly.
2. Punch down the bread dough and knead slightly.
3. Divide the dough into 6 equal portions, weighing approximately 11 ounces each.
4. Roll each portion out to a 11X17 inch sheet.
5. Spread the dough with a thin layer of the nut filling, leaving about 1/4\” around the edges.
6. Roll up the dough tightly from the short edge.
7. Seal the edges and place the dough seam side down on the baking sheet.
8. Place 3 loaves on each baking sheet, leaving about 2 inches between loaves.
9. Cover the baking sheets with towels and let rise about 30 minutes, it will not double.
10. Preheat the oven to 325 degrees Fahrenheit.
11. Place racks in the oven so that there is space between them for the loaves to bake.
12. Place 1 baking sheet on each rack in the oven.
13. Bake in the preheated oven for 1 hour 10 minutes, rotating racks on sheets halfway through.
14. When finished the loaves will be golden.
15. Remove from baking sheets to cool completely on wire racks.