DELUXE YEAST DOUGH FOR RAISIN POTICA

1 1/2 C Milk Scalded
1 C Sugar 2 Yeast Cakes
1 C Melted Sweet Butter
6-6 1/2 C All-Purpose Flour
4 Eggs
3 Teaspoons Salt

Pour scalded milk over sugar in large bowl. When lukewarm dissolve in it the two cakes of yeast broken into small pieces. Stir in 3 cups of flour. Mix well, cover and let rise until full of bubbles (about 45 minutes). Beat eggs until light and add salt and melted butter to yeast mixture, blend well. Add remaining flour and beat 10 minutes with wooden spoon or hand. Cover and let rise in warm place about 1 1/2 hours. When dough is raised divide into 2 or 3 parts, depending on size of potica. Roll dough on floured cloth. Spread the filling all over the dough and sprinkle with raisins. Roll up and place into well greased pan. Seal ends securely to keep filling in. Raise about 1/2 to 3/4 of an hour until not quite double in size. Brush the top with beaten egg just before baking. Bake at 325 or 350 degrees for about 45 minutes to 1 hour depending on size of potica and heat of your oven.

FILLING

1 1/4 lbs Nut Meats
1/4 LB Butter
1 Egg Yolk and 4 egg whites stiffly beaten
1 C Boiled Milk
3/4 C Sugar
1/4 C Honey

Pour scalded milk over ground nuts. Add butter and stir until melted. Add sugar and honey and egg whites. Roll dough thin. Spread with filling then roll up and place into well greased pan.