How to make potica

YEAST:
40 g yeast
1 tsp. sugar
2 tablespoons lukewarm milk
2 tablespoons flour
Sprinkle sugar over yeast and add lukewarm milk. Let it stand until twice its original volume.
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DOUGH:
600 g flour
50 g suger
50 g softened butter or margarine
2 egg yolks
2-3 dcl milk
2 Tbsp. dark rum (or vanilla)
1 grated peel of lemon
Pinch of salt

Mix softened butter, sugar and egg yolks until the sugar is well dissolved and mixture is frothy. Warm up the milk, mix in salt, lemon peel, and rum, and add to the butter mixture. Form the dough out of the flour, yeast, and milk mixtures.
Mixing with a wooden spoon until of consistency that dough can be handled without sticking. Place dough on floured board and knead for about 15 minutes, adding flour as needed to make a non-sticking dough. Place dough in a well-greased bowl. Cover and let rise in warm place for about 1 hour. While dough is rising, prepare filling.
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FILLING:
2 dcl milk
400 g finely ground walnuts
golden raisins
100 g sugar
2 tbsp. dry bread crumbs
1tsp. cinnamon
40 g butter (or margarine)
2 egg whites, beaten stiff

Nuts fried in a pan, pour the milk and add remaining ingredients. Mix all together. Fold in beaten egg whites last. Let filling cool as you roll out dough.
Roll out dough on table covered with a tablecloth well sprinkled with flour, roll out dough into a thin approximately 5 mm thick.

Spread cooled filling over entire dough evenly. Roll by raising the cloth edge slowly with both hands so the dough rolls itself.
Cover with a cloth and let rise in a warm place until double in volume. Bake about 1 hour at 200°C.