Step 1

Combine the milk and yeast in large bowl. When it begins to foam, add remaining ingredients for the dough except for the flour, mixing until thoroughly combined.

Step 2

Add the flour in increments, adjusting as needed to create a sticky dough. Put dough in a lightly oiled bowl, cover and proof until doubled in size, about 1-1 ½ hours.

Step 3

In the meantime, prepare the filling: grind or finely chop the walnuts. Mix all filling ingredients together.

Step 4

Grease 2 pie pans and set aside.

Step 5

On a floured work surface, punch down dough, divide in 2 and roll out in an oblong shape until very thin, but not translucent, about 16×16 inches.

Step 6

Spread dough with half the filling, roll up and place in pie pans creating a circle shape by pinching ends together. Repeat with other half of dough.

Step 7

Cover and proof about 30-40 minutes. Rolls should rise, but not be doubled in size.

Step 8

Bake at 350°F for 20-25 minutes.

Step 9

Combine all the ingredients for glaze except chocolate, mixing until smooth. Allow potica to cool just slightly before icing. Drizzle with melted chocolate.