Recipe - Potica (Nut Roll)

NUT FILLING
6 Egg whites, beaten til stiff
but not dry
4 cup Chopped almonds
1 One half cup Granulated sugar
1 One half teaspoon Cinnamon
One half teaspoon Nutmeg
1 teaspoon Almond flavoring (or
extract)
One fourth cup Realemon juice

POTICA
2 pack Yeast
1 cup Lukewarm milk
1 teaspoon Sugar
One fourth pound Butter AND
One half pound Margarine (very cold)
5 cup Sifted allpurpose flour
2 tablespoon Sugar
1 teaspoon Salt
6 Egg yolks, beaten
Nut filling (above)
Slightly sweetened black
coffee

Here are some Polish recipes I've gotten from my motherinlaw. They are
"wordof mouth" recipes, passed down from Grandma to Mom to me. Hope these
help.

Mix all ingredients, then fold into beaten egg whites. If too thick to
spread, add a little cream or half and half for easy spreading.

Potica: Dissolve yeast in lukewarm milk with 1 teaspoon sugar. Cut butter
and margarine into flour with 2 tablespoons sugar and 1 teaspoon salt. When
mixture is as fine as cornmeal, add dissolved yeast and beaten egg yolks.
Mix well. Shape into a ball, pat lightly with flour and wrap in waxed
paper. Refrigerate 4 hours or overnight. Next day, divide roll in half.
Roll each piece into rectangle One fourth inch thick. Spread out filling and roll
up like jellyroll. Place in greased 10 inch tube pans. Cover and let rise
until doubled, 1 One half hours. Brush tops with coffee and bake at 400 degrees
for 45 minutes or til nicely browned.

Note: This is a must for all Polish households on holidays. Posted to EATL
Digest 03 Apr 97 by "Raymond F. Falcon" rfalcon@MAILER.FSU.EDU on Apr 3,
1997