Potica
Dough:
1-1/4 cup warm milk
1 ounce yeast
1/2 tablespoon sugar
Dissolve yeast in warm milk. Add sugar and let stand in warm place until foamy.
4-1/2 cups flour
1/2 cup butter, melted
1 teaspoon salt
3 egg yolks, beaten
1/4 cup sugar
1 tablespoon dark rum
Put 4-1/4 cups flour into a large bowl. Add salt, sugar, butter, egg yolks, yeast mixture and mix well. Knead until dough is pliant (about 10 minutes). If necessary, gradually add more flour. Cover with cloth towel and set aside in warm place to rise until doubled in volume.
Nut filling:
1 cup boiled milk
1/2 cup butter, melted
1 tablespoon dark rum
1 pound walnuts, ground
1 egg, slightly beaten
1-1/4 cups sugar
1/4 cup breadcrumbs
1 cup raisins (optional)
Mix walnuts with breadcrumbs and sugar. Pour milk and butter over and mix well. Set aside for half an hour. Then add egg and rum.
Roll dough on lightly floured cloth to 1/4 inch thickness. Spread nut mixture over rolled dough. Sprinkle the raisins over the nut mixture (optional). Roll as for jelly roll.
Place in well-greased loaf pan. Prick tops of loaves with a fork in several places. Cover with a light cloth and set aside in a warm place to rise about 45 minutes. Brush top with beaten egg.
Bake in oven at 350° F for approximately 45 minutes. Remove pan from oven; leave poticas in pans for about 10 minutes, then place on rack to cool, covered with a cloth.