Ingredients

• 2 packages Active Dry Yeast 4 1/2 teaspoons
• 1/4 cup Warm Water
• 1 cup Unsalted Butter
• 1/2 cup Sugar
• 1 tsp Salt
• 4 Egg Yolks save the egg whites for the filling
• 1 cup Sour Cream
• 4 1/2 cups Unbleached White All-Purpose Flour plus more for rolling out

• 4 Egg Whites
• 1 1/2 cups Sugar
• 1 lb Walnuts ground
• 2 tsp Vanilla Extract
• 3 Tbsp Milk

Instructions

1. In a small bowl, add the yeast and water and mix together to make a paste. Set aside.
2. In a large mixing bowl, cream the butter and sugar together. Add salt, egg yolks, sour cream, and start adding the flour 1 cup at a time until combined.
3. Add the proofed yeast (should be bubbly) to the flour mixture and combine. Dough will be sticky. Refrigerate 1 hour or overnight (see note*).
4. Remove dough from fridge and separate into 3-4 balls.
5. Roll out each ball into rectangles (about 1/4-inch works well), adding more flour as needed to prevent sticking.
6. Mix together all ingredients for nut filling and spread evenly over dough, leaving a little room near the edges so it doesn't overflow when rolled. Roll tightly.
7. Preheat oven to 350°F. Let potica rise for 1 hour (will rise more in the oven if the dough has been refrigerated for a longer time).
8. Bake at 350°F for 30 minutes or until browned.