Potica Recipe

In a small mixing bowl dissolve yeast 1 teaspoon sugar and 3 tablespoons of the flour in warm milk. Mix well and let stand until creamy about 10 minutes.

In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time beating well after each addition. Add the yeast mixture remaining milk 4 cups of flour and the salt; mix well. Add the remaining flour 1/2 cup at a time stirring well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Lightly oil a large bowl place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume about 1 hour.

Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter honey raisins walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).

Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.