Potica

Dough:
1/2 cup warm (110 degrees) water
1 pkg dry yeast
1 cup milk, warm
1/4 cup butter
1 tsp salt
3 1/2 to 3 3/4 cups flour
2 egg yolks, beaten

Filling:
6 tbsp cream, warm
2 cups walnuts, ground
2/3 cups sugar
1/2 tsp salt
2 tsp vanilla
2 tbsp butter
2 egg white
2 tbsp bread crumbs

Day before: springkle yeast over water, stir. Mix milk, sugar, butter, salt and cool. Add 3 cups flour, beating well, add yeast, egg yolks and enough additionl flour to make a soft dough. Beat. Turn out on floured surface, cover and let stand 10 min. Knead 9-10 minutes. Place in greased bowl, turn, cover and let rise until doubled (1.5 hour). Punch down, let rise again, 45 min. Grease two 9 x 5 x 3 inch baking pans. Make filling: sitr walnuts into cream. Add sugar, salt and vanilla. Melt butter in frying pan, add bread crumbs, saute' and add to nut ix. Remove 2 tbsp from egg whites then beat until stiff. Fold into nut mix. Punch down dough, divide and roll each half into 16 by 9 inch piece. Spread half of filling on each. Roll up as with a jelly roll. Let rie until almost doubled -- 35-40 min. Bake 35-40 min in a 375 degree oven -- until hollow sounding when tapped. When dne, remove from pan, la on a rack. Brush with reserved egg white. Serve next day.