Recipe: Slovenian Extra Rich Potica (Nut Roll)
Misc.EXTRA RICH POTICA
2 oz. yeast
1 tbsp sugar
1 tbsp flour
1/2 cup warm milk
Dissolve yeast,sugar and flour in warm milk ans set in warm place until foamy.
1/2 cup butter
1 cup milk
6 cups flour
1 teaspoon salt
1 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 and butter, beaten eggs, and yeast mixture. Mix well. Then beat with a wooden spoon or heavy duty mixer until dough separates from side of bowl. Then knead about 10 min. Until dough is smooth and pliant. ( if necessary , add more flour).. Grease dough and place in 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 sweet cream
1/2 cup butter
2 lbs. 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
4 egg whites, stiffly beaten
scald the sweet cream and butter. Pour over the nuts. Add honey, lemon juice and rind. Vanilla. Sour cream, and sugar and mix well. Add egg yolks and mix. Fold in stiffly beaten egg whites. If mixture is too dry add a little more cream. Roll out the dough on lightly floured board or cloth until it is 1/4 in thick. Spread nut mixture evenly over the dough. Roll as for jelly roll. Cut into 3 rolls using a floured saucer. ( this prevents filling from oozing out) Place in 12 inch grease loaf pans, Prick tops with a fork in several places and cover with a cloth. Let rise in warm place for about 35 min. Brush tops with melted butter and bake in 325 degree oven for one hour. When done, remove pans from oven ; let poticas rest in pans for about 10 min, then remove and cool on racks...ENJOY
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