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Potica/Orenaca(Yugoslavian Walnut Roll)

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Emily:I am making Potica for the first time for my son-in-laws parents who are from Yugoslavia and Poland. I have a few questions.
1. One cup of flour is not enough. I had to keep adding until the dough was not sticking to the bowl as you described. I ended up using 4 cups of flour.
2. Why roll it and then put it in a bowl? Do you put it in the bowl folded or in a ball?
3. What are "well beaten" egg whites? Do you mean beat till stiff or just frothy? I ended up somewhere in between.
4. How thin do you roll it? It was about 20" long when i rolled it. It looks really big.
Thanks, and happy New Year.

MsgID: 029005
Shared by: Deana/ CA,
In reply to: Recipe(tried): Potica / Orehnaca
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: Putitza (sp?)
  Kerolyn
2 Re: 'Potica' Sweet Bread Recipe
  Emily/San Pedro
3 Re: Potica
  Kerolyn
4 Recipe(tried): Potica / Orehnaca
  Emily /San Pedro, CA
5 Potica/Orenaca(Yugoslavian Walnut Roll)
  Deana/ CA,
6 Recipe(tried): Potica / Orehnaca (Yugoslavian Walnut Roll) - including my helpful hints
  Janet Adelson/Oakland, CA
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