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Walnut Potica Recipe

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This recipe for Walnut Potica, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mrs. Tony Omerza
Added: Friday, February 29, 2008


2 1/4 c. scalded milk
1 tsp. salt
2 eggs, well beaten
1 large cake yeast or 3 pkg. dry
1/2 c. sugar
1/2 c. butter
7-8 c. flour
1 1/2 lb. ground walnuts
1/2 c. butter or more
3 eggs
1 tbsp. vanilla
1 pt. cream
1 1/2 c. sugar

Break yeast into a cup. Add 2 tsp. sugar and stir to a liquid. Add the butter to the scalded milk and cool. Add salt and sugar and beaten eggs. Add yeast and flour slowly and mix thoroughly. Knead well until you have a soft dough and it is not sticky. Dough should be soft so that it can be rolled. Let rise in a greased pan until double in bulk. While rising, make filling.
Heat cream to boiling point, put in butter and stir until melted. Remove from heat and add sugar, eggs, walnuts, vanilla. Mix well. Taste filling and add more sugar or vanilla if desired. If too thick, add more cream or milk or canned milk. Should be of good spreading consistency.
Roll out dough on lightly floured cloth. Roll until about 1/4 in. thick or a little less. Do not pull dough. Spread on filling and roll carefully. Cut into strips big enough to fit in cake pan. Place 3 strips, side by side, in a well buttered cake pan. Let rise about 1/2 hour to 45 min., covered with a cloth. Bake in a low oven, 325 degrees, about 1 hour and 15 min. When done spread with butter. Do not remove from pan until cool.
Variations: You may add ground dates to the filling. Grind same time as walnuts. Dates, soaked in hot water a few minutes, will be easier to gring. Pecans may be used instead of walnuts.




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