Potica
Dough
2 envelopes active dry yeast
1/4 cup warm milk (105 to 115 degrees)
3 tbsp plus 5 cups all purpose flour
1 tbsp plus 1/4 cup sugar
1 cup unsalted butter, at room temperature
6 egg yolks
2/3 cup heavy cream
2/3 cup milk
1 tsp salt
Walnut Filling
3 eggs
1 1/2 cup sugar
2/3 cup heavy cream
1 1/2 lb walnuts, finely ground (6 cups)
Dough:
Sprinkle yeast over warm milk in glass measuring cup. Stir in 3 tbsp of the flour and 1
tbsp sugar. Let stand until foamy, about 10 minutes. Beat butter and remaining 1/4
cup sugar in large bowl until creamy. Add yolks, one at a time, beating well after each.
Stir in yeast mixture. Combine cream and milk in small bowl. Combine 3 cups of the flour
and salt in second bowl. On low speed, beat flour-salt mixture and cream mixture and
butter mixture in 2 or 3 batches, beating well after each. With wooden spoon, stir in
remaining 2 cups flour; mixture will be very soft. Turn dough out onto lightly floured board.
Knead 12-15 minutes or until smooth and elastic, adding more flour as needed
(about 1/4 cup total) to prevent sticking. Place dough in greased large bowl, turning to coat.
Cover with greased waxed paper and clean kitchen towel. Let rise in warm place until dough
is almost doubled, about 2 hours.
Filling:
Beat eggs, sugar and cream in a large bowl. Stir in walnuts. Set aside. Punch dough down.
On floured surface, divide dough into 4 pieces. Cover 3 pieces with greased waxed paper
and a kitchen towel. Roll the remaining piece of dough into a rectangle about 17 x 13 x 1 inches.
Gently spread with one fourth of filling on top, leaving a 1/2 inch border all around the edge.
Beginning with short side, roll up tightly, jelly roll fashion. Place, seam side down on
greased baking sheet. Pinch ends to seal; tuck under loaf. Cover with a lightly greased
waxed paper and a kitchen towel. Repeat with remaining pieces of dough and filling.
Let rise in a warm place for 1 1/4 hour, or until doubled in size. Heat oven to 350 degrees
and bake loaves for 40-45 minutes, until golden brown. Transfer to cooling racks.
Let cool slightly and serve warm. Bread can be wrapped securely in aluminum foil and
frozen up to 3 months.