Step 1

Combine the milk and yeast in large bowl. When it begins to foam, add remaining ingredients 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 or 1 1/2 hours.

Step 3

While the dough is rising, grind or finely chop the walnuts. Mix with poppy seed filling, milk and butter; set aside.

Step 4

Grease 2 pie pans and set aside.

Step 5

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

Step 6

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

Step 7

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

Step 8

Bake at 350F for 20-25 minutes (longer if using a tin pie pan, less for glass).

Step 9

For the frosting, combine all the glaze ingredients, mixing until smooth. Allow potica to cool just slightly before icing.