POTICA

Steps:

• DAY 1 Mix yeast in the warm milk with 1 teaspoon of sugar and set aside until it starts to foam. Melt 2 and 3/4 sticks of butter, then cool. Stir into the butter: 1 cup sugar, 1 teaspoon salt, sour cream, egg yolks and the yeast mixture. Gradually add all 6 cups of the flour. Divide dough in 4 parts, wrap each in wax paper and refrigerate overnight. NEXT MORNING Make filling by mixing nuts, 1 cup sugar, cinnamon and 1/2 teaspoon salt. Divide filling in 4 parts (about 2 cups each). Melt 1/4 stick butter. Place each section of dough on a floured board and roll a little thicker than pie crust. Brush with melted butter, spread with nut filling, and drizzle with honey to taste. Roll up like a jelly roll, pinch the ends and place on a cookie sheet lined with parchment. Repeat until you have made 4 potica loaves. Let rest 1 hour and 15 minutes. Bake at 350 degrees for 30 minutes, if necessary 10 minutes more at 325 degrees, or until lightly browned. Slice when cooled.