1 1/4 c. scalded milk, cooled
1 tsp. salt
2 pkgs. dry yeast dissolved in 1/2 c. warm water plus 2 tsp. sugar
3/4 c. melted Imperial butter
1/2 c. white sugar
3 egg yolks, beaten
4 1/2 c. to 5 c. flour

Mix as for any bread dough. Knead dough, but not too long (soft dough). Let rise before rolling out.

FILLING:

1 lb. ground walnuts
1 heaping c. sugar

Mix the above with 3/4 cup hot milk. Beat 3 egg whites stiff and fold in nut mixture. Roll out dough and spread filling on dough. Roll up and put in greased 9x13-inch pan. Let rise 15-20 minutes. Bake at 350 degrees about 1 hour. Potica may be put into a ring or cut in half to make 2 loaves.