Potica (Slovenian Nut Bread)

Yeast:
2 teaspoons dry active yeast
1 tablespoon granulated sugar
1/2 cup warm milk

Dissolve yeast and sugar in milk. Let set 5 minutes to activate the yeast.

Dough:
1 1/2 cups milk
3/4 cup shortening
5 egg yolks
3/4 cup granulated sugar
2 teaspoons salt
1 tablespoon vanilla extract
1 teaspoon nutmeg
7 to 7 1/2 cups all-purpose flour

Combine yeast mixture and the dough ingredients (except 2 cups of flour). Mix well, then add the remaining flour until the dough can be handled without sticking. This takes about 20 minutes kneading by hand or 9 minutes on a mixer with a bread hook.

Put dough into a large greased bowl and cover with plastic wrap. Let set in a warm place until double in size.

Walnut Filling:
1 1/2 cups milk
2 cups granulated sugar
1/2 cup (1 stick) butter
Grated peel of a lemon
1/2 cup honey
1 tablespoon vanilla extract
5 egg whites
Cinnamon
2 pounds walnuts, finely ground

Bring with milk and egg whites to 120 degrees F in a heavy saucepan or double boiler. Rapidly add butter, zest and honey.

Combine the dry ingredients, and add it to the milk mixture, then bring to a simmer.

Remove mixture from the heat and add walnuts, ground fine. Allow the filling to cool down.

Roll the dough very thin. spread the filling on the dough and roll into 4-inch diameter cylinder. Cut into loaves that will fit into bread pans. Cover the ends of each loaf with a small piece of dough. Cover with plastic wrap and let it relax and rise until not quite double in size. Egg wash the top if a shiny top is desired.

Bake in preheated oven at 325 degrees F for 1 hour.