Slovenian Easter Feast with Fermented Dough Potica

Method

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes to activate.
2. In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and honey, then mix until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover with a cloth, and let it rise for 1 hour in a warm place.
4. Once risen, punch down the dough and roll it out into a rectangle. Spread the filling (nuts or poppy seeds) evenly over the dough.
5. Roll the dough tightly from one long side to the other, then cut into 1-inch slices.
6. Place the slices on a baking sheet and let them rest for 15 minutes.
7. Bake at 350°F (175°C) for 20-25 minutes until golden brown.
8. Arrange the sliced ham on a platter, place the hard-boiled eggs around the ham, and place the potica slices next to them.
9. In a small bowl, mix sour cream, dill, salt, and pepper. Serve the mixture alongside the dish.