This is the bread style recipe for the nut roll requested.

Potica

The following is the Slovenian recipe that my mother passed on to my wife.
This is for a double batch or 4 loaves.

>From McCall's Homebaked breads for the sweet dough recipe.

Basic Sweet Dough

1/2 cup milk
1/2 cup warm water (105-115F)
1/2 cup sugar
2 packages active dry yeast
1 teaspoon salt
2 eggs beaten
6 tablespoons butter or margarine
4 1/2 cups all-purpose flour, sifted

FILLING

Mix 2 eggs
3 1/4 cup of ground walnuts
3/4 cup of ground graham cracker
1 1/2 cup of sugar
1/2 cup ( 1 stick) of margarine

Mix well A little milk may have to be added to make it pasty and
spreadable.
In small saucepan, heat milk just until bubbles form around edge of pan;
remover from heat. Add sugar, salt and butter, stirring until butter is
melted. Let cool to lukewarm (a drop sprinkled on wrist will not feel
warm.)
If possible, check temperature of warm water with thermometer. Sprinkle
yeast over water in large bowl, stirring until dissolved. Let yeast start
to
work. Stir in milk mixture.
Add egg and 1 1/2 cups flour; beat, with wooden spoon, until smooth. Add
rest of flour; beat until dough is smooth and leaves side of bowl.
Turn out dough onto lightly floured pastry cloth or lightly floured
surface. Knead until dough is satiny and elastic and blisters appear on
surface.

Place in lightly greased large bowl; Cover with towel; let rise in warm
place (85F), free from drafts until double in bulk- 1 to 1 1/2 hours.
Punch down dough with fist. Turn out onto lightly floured surface; knead
10 - 15 times.

Separate into four balls and roll out first ball, to fit pan. Roll out
about and 1/8 th inch thick. Butter the dough with melted margarine and
put
3 tablespoons of filling on dough. Spread filling to cover. Roll dough up
and place into pan with seam on the top. You will want to roll the dough
and filling as tight as possible. You should end up with about 5-8 layers
of filling and dough. Continue with other loaves

This is the basic filling recipe other variations are used.
For our family this is traditional holiday bread. Some families eat it at
every meal. The traditional way of baking is in a round loaf.


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