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POTECA NUT ROLL
(SLAVIC WALNUT OR POPPY SEED BREAD)
FOR THE DOUGH:
1 pkg active dry yeast
1/4 cup warm water (110-115 degrees F)
3/4 cup warm milk (110-115 degrees F)
1/4 cup sugar
1 tsp salt
1 egg, lightly beaten
1/4 cup shortening
3 1/2 cups all-purpose flour, divided use
FOR THE FILLING:*
1 cup brown sugar, packed
1/2 cup butter or margarine, softened
2 eggs, lightly beaten
1 tsp vanilla extract
1 tsp lemon extract (optional)
4 cups walnuts, ground or finely chopped*
about 1/2 cup milk (as needed)
FOR THE GLAZE:
(optional, to brush over roll when cool.
1/2 cup confectioner's sugar
TO MAKE THE DOUGH:
In a mixing bowl, dissolve yeast in water. Add milk, sugar, salt, 1 egg, shortening and 1 1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
TO MAKE THE FILLING:
Combine brown sugar, butter, 2 eggs, vanilla, and lemon extract (if desired). Stir in nuts. Add small amounts of milk just until mixture is of spreading consistency; set aside.
TO SHAPE AND BAKE:
Punch dough down. Roll into a 30x20-inch rectangle. Spread filling within 1-inch of edges. Roll up from one long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour.
Bake in a preheatd 350 degrees F for 35 minutes or until golden brown. Cool on a wire rack.
If desired, brush with a glaze of confectioner's sugar mixed with a small amount of milk.
*You can also find the Walnut Filling mixture already prepared in a can in grocery store, might be in pie filling isle (You can also use Poppy seed filing in can instead of Walnut)
Note from source: "My mother-in-law brought this recipe from Yugoslavia in the early 1900’s. It was a tradition in her family to serve it for holidays and special occasions. Now it’s my tradition. Family members often help roll out the doug and add the filling."
From: Mrs. Anthony Setta, Saegertown, PA
Adapted from source: Taste of Home, Dec/Jan 1994
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