I can't believe I have never posted this recipe. I was surprised when I went to make it this year and I didn't find it in my blog index.
Potica
(Dough)
2 cakes comp. yeast or
2 pkg. dry yeast
2/3 cup lukewarm
water
6 cups flour
1 cup milk
1 cup sugar
1 cube butter
3 eggs
3/4 tsp. salt
(1 cup melted
butter for spreading)
Dissolve yeast in
lukewarm water. Stir until thoroughly dissolved. Add 1 cup of the
flour to yeast and mix well. Scald milk, remove from heat. Add
butter and cool to just warm. Beat eggs, add with sugar, salt, and milk
to yeast. Blend. Mix well. Add remaining flour, a cup at a
time. Mix well--knead until smooth. Place in greased bowl.
Cover and let raise until double in bulk--1 to 1 1/2 hours.
(Filling)
1 # shelled walnuts
(4 cups)
1 cup cream or
evaporated milk
1/2 cup honey
1 cup sugar
1 tsp. cinnamon
2 tsp. vanilla
3 eggs, separated
Beat egg whites
until stiff.
Grind walnuts.
Combine evaporated
milk, honey, cinnamon, sugar, and vanilla. Heat in saucepan on low heat
until sugar dissolves. Add nuts, beaten egg yolk and mix well. Fold
in egg whites. Set aside.
(Putting
It All Together)
Work dough down
before starting to roll out. Use old tablecloth, place on table.
Sift flour over table cloth. Place dough in center of cloth, pull to
stretch before beginning to roll out. Roll out dough until about
1/8" thick. Pour melted butter over dough. Stretch gently
until almost paper thin. If dough tears, don't worry and don't worry
about the shape of it. When it is thin enough, spread filling evenly over
dough. Use spatula or thin knife to spread filling. Roll up dough
like jello roll. Flip tablecloth. Cut dough in loaf pan size or use
a large pan or roaster and coil whole roll in pan. Let raise about 30
minutes in a warm place. Prick with fork and brush with beaten egg
yolk. Bake at 325 for 30-40 minutes.
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