3 tbsp. sugar
1 1/2 tsp. salt
4 c. flour
1/4 lb. butter
1 c. sweet and sour cream
1 cake yeast
1/4 c. lukewarm water
1 tsp. sugar
3 egg yolks, beaten

Measure flour, sift with sugar and salt. Cut in butter as for pie crust. Dissolve yeast in lukewarm water; add sugar, let stand until it foams. Mix egg yolks and cream, add yeast. Make dent in flour, add mixture. Knead into a smooth dough. Place in a bowl, grease top, refrigerate overnight.

FILLING:

1 1/4 lb. (or more) nutmeats
1/4 lb. butter
1 egg yolk and 4 egg whites, stiffly beaten
1 c. boiled milk
1 c. sugar
Grated lemon rind (optional)

Pour scalded milk over ground nuts. Add butter and stir until melted, add sugar and egg whites. Roll dough thin, spread with filling, sprinkle with sugar and lemon rind. Roll up and place into well greased pan. Let rise at least 1 1/2 hours, spread egg yolk on top and bake at 325 degrees for 1 hour or a little longer. You can make 2 large Poticas or 4 small Poticas. For small pans I bake at 350 degrees for 45 minutes or until brown.