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Potica (Slovenia) Recipe

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This recipe for Potica (Slovenia), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanore Bastian
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. margarine or butter, 1/2 c. milk, 2 oz. yeast (2 pkg or 1 cake), 1/4 cup warm water, 1 T. sugar, 3 eggs separated, 1/4 t. salt, 1/4 c. sugar, 2 1/2 c. flour. 2 c. ground nuts (usually walnuts), 1 t. cinnamon, 3 T. sugar, 1/2 c. ground (or chopped) dates, 3/4 c. milk, 1 cup sugar.

Directions:
Directions:
Dissolve yeast and 1 T. sugar in warm water. Let stand 10 minutes. Scald milk. Add oleo or butter, 1/4 c. sugar and salt. Cool. Cook 3/4 c. milk, cinnamon, sugar, and dates until very thick. Cool. Beat 3 eggs yolks and add milk mixture and yeast (when yeast is dissolved). Beat in 2 1/2 c. flour. Put in greased bowl in the refrigerator overnight. (Use caution as it may rise in a few hours).

Filling: Milk, cinnamon, sugar and dates are cooked until very thick. Cool. Add nuts after mixture is cooked and cooled. Beat three egg whites until stiff. Add 1 cup sugar gradually until egg whites are stiff and hold a peak. Mix with date mixture.

Divide dough in half. Roll it out until a thin rectangle, (use enough flour so dough doesn't stick) is formed. Brush with melted margarine. Spread with 1/2 of the filling. Roll up like jelly roll. Put in greased bread pan or bundt pan like a horseshoe. Do the same with the second half, and place the second on top of the first in the bundt pan (or bake the two loaves separately. Let raise 1 1/2- 2 hours until double. Bake in 350 oven for 1 hour.

Number Of Servings:
Number Of Servings:
1 cake or 2 bread loaves
Personal Notes:
Personal Notes:
Grandma Eleanore Bastian made these at Christmas time. The recipe is from her Slovenian heritage. This was apparently also served at Easter in that culture.

Kathy shared her memories about Aunt Fran Erchul who baked the two "jelly roll" versions separately and finished them with a frosting. This recipe also appeared from Marie Vidosh and is included with this recipe collection. Grandpa Bastian apparently preferred the cake version in the recipe above. Other sources use the term Povatica for this sweet bread.

 

 

 

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