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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

POTICIA Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
DOUGH
2 pkg. yeast
1 T. sugar
1/2 c. warm water
2/3 c. milk
1/4 lb. butter
3 c. flour
3 eggs, well beaten
1/2 tsp. salt
1/3 c. sugar

FILLING
1 1/2 lb. walnuts
1 c. sugar
1/2 c. milk
1/4 c. butter
1 tsp. cinnamon
1/2 c. honey
5 - 6 eggs, slightly beaten
Directions:
Directions:
Reading the ingredients from top to bottom as listed above: mix and set aside yeast, sugar and warm water. In a medium saucepan, melt together and cool the milk and butter. In a large bowl, mix together flour, salt and sugar. Combine the eggs with the yeast and milk mixtures. Make a well in the bowl of flour and add liquid, mixing together. Add 2 - 3 additional cups of flour and knead till proper consistency. Cover and let rise in a slightly greased bowl until doubled in size.

While dough is rising, process the nuts very fine. A small handful of raisins or dates may also be added, depending on preference. Melt together the remaining filling ingredients (except eggs) in a saucepan, stirring occasionally. Once melted, add nuts and mix thoroughly. Remove from heat and add 5 or 6 eggs after it has cooled slightly.

As filling cools, divide dough in half and roll into a thin rectangle on a silicon sheet, sprinkled lightly with flour. Spread half the filling across the dough, and roll up like a jelly roll. Repeat with the remaining dough and filling. Let the rolls rise about 45 minutes.

While rising, preheat the oven to 350º. Bake 30 minutes, or until golden brown. Brush top of dough with beaten egg , then return to the oven for a few more minutes. Cool and wrap in saran. Cut off slices as needed.

 

 

 

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