Recipe - Slovenian Nut Potica

Dough
2 Cakes compressed yeast
One half cup Lukewarm milk
1 tablespoon Sugar
6 Three fourths cup Sifted all purpose flour; 6
One half to 7
Three fourths cup Sugar
1 teaspoon Salt
1 cup Milk; scalded and slightly
Cooled
4 Beaten egg yolks
2 Beaten whole eggs
One half cup Sweet butter; softened
Filling
One half pt Sweet cream
One half cup Butter
One half cup Honey
2 pound Ground walnuts
1 teaspoon Grated lemon peel
1 teaspoon Vanilla
1 teaspoon Salt
2 Egg yolks
2 Egg whites; stiffly beaten
1 Three fourths cup Sugar

Dough Preparation: Crumble yeast into lukewarm milk; add 1 tablespoon
sugar, stir and set aside till foamy. Sift flour, sugar and salt into a
large bowl; make well in center. Add cooled scalded milk, beaten egg yolks
and eggs, butter and yeast. Mix thoroughly . Knead until no longer sticky
(about 10 minutes). Form into soft ball and place in greased bowl. Cover
and put in warm place till double, about 1 One half hour. Filling Preparation:
Scald sweet cream, butter, and honey together; pour over ground nuts. Add
lemon peel, vanilla and salt; mix. Fold in egg yolks, sour cream and
stiffly beaten egg whites. Blend in sugar. Set aside. Punch down risen
dough. Divide into 4 parts. Place 1 section of dough on floured board. Roll
to about 1/4inch thickness to about 9" x 22". Spread nut filling on top of
dough, leaving One half inch plain dough on each side. Roll up as a jelly roll.
Pinch seam of dough closed. Place seam side down in 9 x 5 x 3inch greased
bread pan. Repeat with other 3 sections of dough. Prick dough on top to
prevent bubbles. Cover with cloth and allow to raise for 45 minutes. Brush
tops with melted butter. Bake in preheated oven for about 45 minutes to 1
hour. Let stand in pans for 1015 minutes. Remove to cooling racks and
allow to cool completely.

NOTES : © Shona A. Ward

Recipe by: ak399@cleveland.Freenet.Edu (Carole A. Resnick)

Posted to Digest breadbakers.v097.n075 by snardo@onramp.net on Nov 23,
1997