Скачать или смотреть Pugatista (Potica/Povatica)

Pugatista aka potica or Povitica. Croatian nut roll. Here is our family recipe.
Filling:
3 eggs (if smaller eggs use 4)
4 cups ground walnuts
1 cup brown sugar (if you like sweeter add 1.5 cups)
1 stick melted butter
1 tablespoon cinnamon (mom used 1.5 teaspoons)
2 tsp vanilla
Dash salt
Mix together all ingredients and set aside til dough is ready.
You need to make this filling twice in two separate bowls for the dough recipe below. In other words double the recipe but put each one in different bowls.

Dough:
Put 3 eggs in a bowl of warm water to warm them. Mix 2 cups flour with 2 packages of rapid rise yeast in the bowl of your stand mixer or in a large oven proof bowl if you're mixing by hand. In a small sauce pan combine one can evaporated milk (1.5 cups) with 1/3 cup sugar, 1/3 cup shortening and 1 tsp salt. Heat over low heat until shortening melts and sugar dissolves. Stirring frequently. Let the liquid cool to a temp of 120 degrees. My mom tested this by putting a drop or two on her wrist. Somehow she'd know if it was around 120 degrees. I'm not so smart. I use a candy thermometer. Once the liquid has cooled to the right temp pour it into the flour/yeast mixture and mix on low. Then add the eggs one at a time and incorporate on low. Then add about 2 to 2.5 more cups of flour. You want the dough to come together in a clump. Keep adding flour til the dough comes together. For me it's always about 2 cups to 2.5 cups more I have to add during the mixing process. Dump the dough out onto a floured surface and knead for about 3-5 mins or until it becomes elastic. Don’t over knead or add too much flour or dough will be tough. Put a small amount of vegetable oil in a bowl. Put dough in oiled bowl then cover with a dish towel. Put in warm place (my mom and I put it in the gas oven that is off). Let it rise til it doubles in size-about an hour.
Dump it out onto well floured counter. Cut it in half. You’ll use one half at a time. Put the other half bake in bowl and cover with towel. Take first half and shape dough into a rectangle. Then use rolling pin to roll it thin into a large rectangle (it should be about 1/8th inch thick--in other words pretty thinly rolled). I roll it very thin to the point I can see the granite counter top beneath my dough. The rectangle should be at least 2.5 to 3 feet long and 1.5 to 2 feet tall. Spread one bowl of filling all over the dough evenly to very edges. Roll up beginning at long end. Cut the long rolled up roll into thirds and put each smaller roll into greased baking pan. (I use PAM to grease my pan Or use parchment paper) The pan should not be a cookie sheet or the rolls will spread out. USE A PAN WITH SIDES! Then repeat the process with second half of dough and second bowl of filling. Once you have all six rolls in the pan,Brush rolls with melted butter. Bake 30 mins at 350 degrees. Remove from oven and brush rolls again with melted butter. This stuff has been known to make grown men cry! Also the nuts must be ground with a grinder and not processed with a food processor. My mom and I used an old fashion hand grinder until about 2 years ago when I got a grinder attachment for my kitchen aid.