Directions: |
Directions:Mix together the filling ingredients except Vanilla. Cook on low heat for about one hour, stirring often so it does not stick on bottom of pan. Then cool. Add Vanilla.
Scald milk. Let cool til tepid warm. Add to a little water and 1 tsp. sugar the pkgs. of yeast and let raise. Stir in only 3 cups of the flour into cooled milk, and add risen yeast mixture. Dough will be very soft. Let rise for about 1/2 hour.
Add Vegetable Oil to risen dough. Stir in sugar, beaten eggs, salt and remaining flour. Mix well with spoon and finish kneading with hands, making a soft dough. Let rise until double in size.
Divide dough into thirds (this recipe makes 3 large loaves, but I prefer to divide into fifths and make it into 5 loaves using smaller pans.) Roll out each section of dough individually until very thin. Spread cooled nut filling and dot with butter. Roll up dough and nuts (like cinnamon rolls). Fold roll in half and place in greased pans. Let rise in pans for a little while. (NOTE: Because mine seem to get too dark on the bottom, I've started using Parchment Paper inside the pans, which seems to help. Simply shape it all around the inside.)
Bake in oven at 400 degrees for about 1 hour or until lightly browned. (NOTE: For my oven, I prefer 375 degrees for 45 minutes because they're smaller loaves. It is best to cover loaves with foil for at least the first half hour or so of baking to prevent tops from becoming too dark. However, mine seem to brown even with the foil, so I keep foil on throughout entire baking time.)
Remove from oven and baste tops with melted butter. Let cool. (If loaves are going to be stored, wrap in foil and place in freezer when cooled.) |
Personal
Notes: |
Personal
Notes: Grandma Hiner's Poticia was so popular that residents of Rock Springs, Wyoming (where she lived) would place their orders for Christmas the year before to make sure they would get theirs. Grandma would bake year-round to fill all the orders, always making extra to send to family. She sent one to Mom every year, and we would treasure it. She baked her Poticia well into her 90's.( She lived to be 100 years old.) Since then, I have continued to use her recipe and now I send it to my brothers and sisters every Christmas along with the Horseshoe cookies. Makes a great gift!
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This recipe for Grandma Hiner's Famous Poticia is from