Walnut Potica

Filling:
1/2 cup evaporated milk, scalded
1 to 1-1/2 pounds English walnuts, ground
1 cup sugar
1/2 cup honey
1/2 cup butter, melted
1 egg, beaten well
1 teaspoon cinnamon

Dough:
2 ounces yeast
1/2 cup lukewarm milk
6 cups flour
3 tablespoons sugar
1 teaspoon salt
1 cup warm evaporated milk
1/2 cup melted butter or margarine
3 eggs, slightly beaten
Beaten eggs for brushing tops of poticas

For the filling, pour 1/2 cup scalded milk over nuts. Add sugar, honey and
melted butter. Mix well. When cool, add one egg and cinnamon. For the
dough, dissolve yeast in warm milk. Combine flour, sugar and salt in
separate bowl. Add warm evaporated milk, melted butter and eggs to flour
mixture. Add yeast mixture and mix well, then knead the dough until smooth
and pliant. Roll dough to 1/4-inch thick and spread with honey nut
filling. Roll up as for a jelly roll and place in three 5x9-inch,
well-greased bread pans. Prick tops in several places with a fork. Cover
and let rise until double in bulk. Brush tops with beaten egg and bake at
350 degrees 45-60 minutes.


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