Potica (Walnut Roll)

Ingredients

• •1 ½ cups milk
• •2 packages dry yeast
• •½ cup sugar
• •6 ¼ cups flour
• •½ cup butter
• •3 egg yolks
• •1 grated lemon rind
• •½ teaspoon salt
• •1 egg yolk, beaten
• •Filling:
• •½ cup butter
• •4 eggs
• •1 ½ cups sugar
• •1 dash cinnamon
• •1 teaspoon lemon rind, grated
• •4 tablespoon cream
• •4 ½ cups walnuts, grated
• •1 tablespoon sugar, flavored with vanilla

Directions

1. 1Pour 4 tablespoons milk into a cup. Add yeast, ½ tablespoon sugar and 1 tablespoon flour. Let mixture double in bulk (about 10 minutes).
2. 2Cream butter in a mixing bowl, add egg yolks, grated lemon rind, and remaining sugar. Slowly add remaining milk. Add the yeast mixture, salt and remaining flour. Mix well. Let dough stand for 15 minutes, until it doubles its bulk. If it is too soft, add a little flour. Let it rise. Divide dough into 3 parts and roll them into rectangles the length of the baking pan you will use.
3. 3Make the filling by creaming the butter, eggs, and sugar. Add cinnamon, grated lemon rind, cream and half the grated walnuts. Spread filling evenly on the three sheets of dough. Sprinkle them with other half of the walnuts. Form three tight rolls and place them into a buttered pan.
4. 4Let stand in warm place for 40 minutes. Brush lightly with beaten egg yolk. Bake in oven for about 1 ½ hours. Cut when completely cold, place slices on a platter, and sprinkle with vanilla-flavored sugar.