Instructions: Dissolve yeast in warm milk. Add 1 tablespoon sugar and let stand in warm place until foamy. Place flour in large mixing bowl and add salt, rest of sugar, butter, eggs and sour cream. Add yeast mixture and mix well. Knead until dough is workable and elastic, about 10 minutes. Divide dough into thirds. Lightly coat each ball with cooking oil and place in separate oiled bowls. Cover with a cloth and set aside in a warm place to rise for about 30 minutes.

Scald cream and pour over ground walnuts. Add butter and let melt into the hot mixture. Mix in honey and 1 1/2 cups sugar. Add lemon rind, orange rind, vanilla, brandy and slightly beaten egg yolks and mix well. Add 1 tablespoon sugar to egg whites and beat until stiff. Fold egg whites into nut mixture and set aside.

Roll out each piece of dough on a floured surface to 1/4 inch thickness.

Spread nut mixture over top, leaving about 4 inches of dough at one end without filling. Sprinkle raisins (if included), cinnamon or nutmeg over filling. Roll as for a jelly roll, starting at end with filling and finishing at end with extra dough. Place in well-greased loaf pan. Prick dough with toothpick, cover with cloth and set aside to rise, about 45 minutes.

Bake at 350 degrees for 30 minutes. Lower heat to 325 degrees and bake 30 minutes more. After baking, leave poticas in pans for 15 minutes to cool, then remove and let cool on a rack. You can also substitute a poppy-seed filling, if desired.

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