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1
For the dough, dissolve the yeast in the water along with 1 teaspoon of the sugar.
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2
In a separate bowl, combine the milk, vanilla, salt, egg and remaining sugar, and add the mixture to the yeast.
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3
Slowly add the flour and knead, working in the butter, until the mixture forms a smooth ball.
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4
Place in a greased bowl, cover, and let rise for about 1 1/2 hours.
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5
Do not punch down.
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6
For the filling, combine the walnuts, melted butter, both sugars, honey, 2 eggs and all but 1 tablespoon of the whipping cream, adding the cream gradually until the mixture is the consistency of honey.
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7
Preheat oven to 425 degrees.. On a table or other flat surface that is at least 3 feet by 5 feet, spread a clean sheet so that the edges hang slightly over the sides.
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8
Roll out the dough to form a rectangle and then stretch and pull it until it is about 3 feet by 5 feet.
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9
Smear the filling on top.
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10
Roll up the dough, starting at the narrower (3-foot) end.
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11
Cut into three equal-size rolls.
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12
Grease a rectangular baking dish, 9 inches by 13 inches, and cover with aluminum foil, shiny side up.
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13
Now grease the foil.
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14
Place the three potica on the foil, placing strips of foil between the pastries to keep them separated.
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15
Combine the egg yolk with the remaining tablespoon of cream, and brush the mixture over the potica.
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16
Bake in a 325-degree oven for 45 minutes to 1 hour, or until golden brown.
