POTICA/OREHNACA
(YUGOSLAVIAN WALNUT ROLL)

Yeast Starter:
1-1/2 cakes of yeast
4 tbsp. milk, lukewarm
1 tbsp. sugar
3 tbsp. flour

Dissolve yeast in milk. Add sugar and flour. Stir well and let stand to rise.

Dough:
1 cup flour
1 tsp. salt
1 cup butter
1 cup milk or cream, hot
3 - 5 egg yolks
3 tbsp. sugar

Dissolve sugar in hot milk. Do not boil. Cool. When lukewarm, pour into large bowl, add 3 to 5 egg yolks, and the prepared risen yeast starter. Mix well.

In another bowl, sift together the flour and salt, three(3) times. Gradually add and mix the dry ingredient mixture to the liquid mixture, beating well with a wooden spoon until smooth and the dough dosen't stick to the spoon or bowl. Knead dough by hand, adding a little more flour if necessary. Place dough on a floured surface.

*You can cover a table with a large white sheet that has been fitted to the table using safetypins and sift flour on it.

Roll out to about 1/2" thick with a floured rolling pin. Fold the dough into thirds and roll out again. Repeat this rolling and folding procedure about three(3) times. Place into a large, lightly greased bowl, (you can use oil and just swipe the bowl with a paper towel and the oil). Lightly sprinkle with water and cover with a clean towel. Place it in a warm area, away from any draft, for about 50 to 60 minutes or until about double in size then make the walnut filling.

WALNUT FILLING:
1 stick of butter
1/2 cup sugar
1/2 cup honey
1-1/2 lbs. ground walnuts
1/2 cup white raisins
1/3 cup graham crackers, crushed
4 egg whites, well beaten
1/2 cup light cream or milk

In a small saucepan warm honey over low flame, add cut up butter remove from heat to allow butter melt. Allow to cool. Beat egg whites and gradually add sugar. After honey mixture is cooled add ground walnuts, raisins, graham crackers. If this mixture is too thick, add the cream. Fold in the beaten egg whites. Spread onto rolled out dough as listed below.

* The graham crackers and raisins can be ground in a food processor or blender. My mother did not use either.

Place dough back on the floured cloth working surface. Also, keep a hand sifter containing flour on the table to use when needed. Grease a large cookie sheet. Roll the dough out evenly into a large, paper thin rectangle.

*The dough will be elastic. Use your floured fingers, hands and forarms under the dough to thin out the thicker parts. This will give you a chance to add a little flour where the dough is sticking to the cloth. You can patch any holes using melted Crisco as glue.

Spread the filling out to about 1" away from the edges. Remove safety pins from sheet. It will take 2 people to roll it up lengthwise (jelly roll fashion) and pinch the edges together.

*Lightly brush melted Crisco around outside edge (before rolling) to help seal the ends so that the walnut filling won't leak out, Start by rolling a 1/3 of the dough (evenly and snug) with your hands. When the roll grows unmanagable, use the sheet to roll it. Finish rolling with the seam on top and pinch seam closed. Repair any holes created when moving it. Use the sheet to pick up the roll and place on the edge of the cookie sheet. Roll onto cookie sheet seam side down.

Place it on the greased cookie sheet into a 'U' or horseshoe shape. Cover again with the towel and let it rise in a warm, draft-free area until it doubles in size, (about one hour.

*pre-heat 350 degres F oven

Make an egg wash from one beaten egg with about 1 tbsp of cold water and brush the surface of the bread before and after baking. Bake in a pre-heated 350'F oven for about one(1) hour or until lightly brown. Repeat brushing egg wash on roll.

When just slightly warm, use several pancake turners to lift roll off of cookie sheet and finish cooling on racks.
Slice thin. This bread freezes very well.

* My father liked to eat it with a thin slice of ham on top.