Potica

• 1 package dry yeast
• 1/4 cup warm water
• 1/4 cup white sugar
• 3/4 cups whole milk, scalded
• 1/2 teaspoon vanilla
• Dash of salt
• 1 medium egg
• 3 to 3 1/2 cups bread flour or unbleached all-purpose flour
• 1/4 cup salted butter, melted, plus butter for greasing bowls and pans
• 1 1/4 pound ground walnuts
• 1/4 cup salted butter, melted
• 3/4 cup white sugar
• 1 cup brown sugar
• 1/4 cup honey
• 2 eggs plus 1 egg yolk
• 13 cup whipping cream

1. For the dough, dissolve the yeast in the water along with 1 teaspoon of the sugar.
2. In a separate bowl, combine the milk, vanilla, salt, egg and remaining sugar, and add the mixture to the yeast.
3. Slowly add the flour and knead, working in the butter, until the mixture forms a smooth ball.
4. Place in a greased bowl, cover, and let rise for about 1 1/2 hours.
5. Do not punch down.
6. For the filling, combine the walnuts, melted butter, both sugars, honey, 2 eggs and all but 1 tablespoon of the whipping cream, adding the cream gradually until the mixture is the consistency of honey.
7. Preheat oven to 425 degrees.. On a table or other flat surface that is at least 3 feet by 5 feet, spread a clean sheet so that the edges hang slightly over the sides.
8. Roll out the dough to form a rectangle and then stretch and pull it until it is about 3 feet by 5 feet.
9. Smear the filling on top.
10. Roll up the dough, starting at the narrower (3-foot) end.
11. Cut into three equal-size rolls.
12. Grease a rectangular baking dish, 9 inches by 13 inches, and cover with aluminum foil, shiny side up.
13. Now grease the foil.
14. Place the three potica on the foil, placing strips of foil between the pastries to keep them separated.
15. Combine the egg yolk with the remaining tablespoon of cream, and brush the mixture over the potica.
16. Bake in a 325-degree oven for 45 minutes to 1 hour, or until golden brown.

yeast, warm water, white sugar, milk, vanilla, salt, egg, bread flour, butter, ground walnuts, butter, white sugar, brown sugar, honey, eggs, whipping cream

Taken from cooking.nytimes.com/recipes/2693 (may not work)