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If you’ve never heard of Potica, you’re not in the minority. Potica is definitely a delicious and easy-to-make taste of Eastern Europe.

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Stir the sugar, salt and ¼ cup butter into hot milk.

Cool to lukewarm. (a drop on your wrist won’t feel hot)

Sprinkle the yeast over warm water in a large bowl. Stir to dissolve.

Stir in lukewarm milk mixture to the yeast.

Add 2 eggs and 2.5 cups flour to the yeast mixture.

Gradually add in remaining 2 cups flour; knead by hand until the dough is stiff enough to leave side of bowl.

Place the dough in a lightly greased large bowl.

Let rise in warm place (85F) free from drafts, until doubled in size – about an hour.

In a medium bowl beat the eggs slightly. Add the walnuts, brown sugar, ⅓ cup of the melted butter, cinnamon and vanilla.

Stir until well blended and set aside until needed.

When the dough has risen, punch it down and turn the dough out on a lightly floured surface.

Roll the dough out to a 30×20” rectangle.

Spread the walnut filling on top of the dough, leaving 1 inch of the edge uncovered around the entire dough.

Starting from the wide side, begin rolling up the dough tightly (jellyroll style).

On a large greased cookie sheet or seasoned baking stone, form the roll into a large coil.

Brush the potica with 2 Tablespoons of melted butter.

Bake 35-40 minutes until golden.

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