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Heat milk until warm but not boiling.

Dissolve yeast in warm milk with a pinch of sugar; let sit until frothy, about 5-10 minutes.

In a large bowl, combine flour, sugar, and salt.

Add eggs, melted butter, and the yeast mixture to the flour mixture; mix until a dough forms.

Knead the dough on a floured surface until smooth, about 5-10 minutes.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1-2 hours.

While the dough rises, prepare the filling by grinding walnuts and mixing with cinnamon, vanilla extract, and lemon zest.

Roll out the dough on a floured surface into a rectangle, about 1/4 inch thick.

Spread the walnut filling evenly over the dough.

Roll the dough tightly from one long side to the other, forming a log.

Place the rolled dough in a greased loaf pan, cover, and let rise for another 30-45 minutes.

Preheat the oven to 350°F (175°C).

Bake the potica for 30-40 minutes, until golden brown and a toothpick comes out clean.

Let cool in the pan for 10 minutes before transferring to a wire rack.

Dust with powdered sugar before serving.

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