Sunday, December 19, 2010

Extra Rich Potica

This recipe is from a Slovenian Society Cookbook. So far, anything I've tried out of it has been wonderful.

2 ounces of yeast
1 TBS sugar
1TBS flour
1/2 cup warm milk
Dissolve yeast, sugar, and flour in warm milk and set in warm place until foamy.

1/2 cup sweet butter
1 cup milk, scalded
6 cups flour
1 tsp salt
3/4 cup sugar
2 whole eggs, beaten
4 egg yolks, beaten
Melt butter in scalded milk and set aside to cool. Place flour in large bowl; add salt, sugar, cooled milk & butter, beaten eggs, and yeast mixture. Mix well. Then beat with a wooden spoon or heavy duty mixer until dough separates from sides of bowl. Knead about 10 minutes until dough is smooth and pliant (if necessary, add more flour). Grease dough and place in a greased bowl. Cover with cloth and set aside in warm place to rise for 1 1/2 hours or until doubled in size.

Nut Filling:
1 cup half and half or sweet cream
1/2 cup butter
2 pounds walnuts, ground
1/2 cup honey
1 tsp lemon juice
1 tsp grated lemon rind
1 tsp vanilla
1 cup sour cream
1 1/2 cups sugar
2 egg yolks
2 egg whites, stiffly beaten
Scald cream and butter. Pour over the nuts. Add honey, lemon juice and rind, vanilla, sour cream, and sugar; mix well. Add egg yolks and mix. Fold in stiffly beaten egg whites. If mixture is dry, add more cream.

 Roll out dough on lightly floured board or cloth until it is 1/4 inch thick. Spread nut mixture evenly over the dough. Roll as for a jelly roll. Cut into 3 rolls using a floured saucer, which will prevent the filling from oozing out. Place in 12 inch greased loaf pans. Prick tops with fork in several places and cover with cloth. Let rise in warm place for about 35 minutes. Brush tops with melted butter OR beaten egg and bake in 325 degree oven for 1 hour. When done, remove pans from oven; let poticas rest in pans for 10 minutes before removing; then cool on wire racks.

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