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Raisin-Nut Refrigerator Dough Potica Recipe

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This recipe for Raisin-Nut Refrigerator Dough Potica, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 pkg. dry yeast
1 cup warm water
1 T. sugar
In a large bowl, dissolve yeast in water and sugar. Let it stand to foam, about 10 minutes.
3 whole eggs, room temperature
1/2 cup dry powdered milk
12/ cup sugar
1 tsp. salt
4 1/2 to 5 cups flour(depends on brand)
1 cup melted butter
1 1/2 - 2 pounds finely ground walnuts
1/2 cup white sugar
1/2 cup brown sugar
1 cup scalded milk
1/2 cup butter or margarine
2 T. honey
1/2 cup sour cream
Flavor: grated orange or lemon rind, or 1 T. vanilla
5 egg whites, room temperature
1/2 cup sugar, sprinkle over raisins

Add eggs, powdered milk, sugar and salt to yeast mixture. Add flour on top, pour melted butter on flour and stir with wooden spoon until blended, about five minutes(no electric mixer). Knead with only one or two strokes, if necessary. Put in medium bowl and then into the refrigerator overnight, covered.
RAISINS: Soak a good half box of white raisins (15 oz.) in 1 ounce of rum or amaretto overnight.

Remove bowl from refrigerator and set in a warm place until dough is ready to roll out, about one hour. Meanwhile prepare your pans and favorite filling or use the filling recipe above.
PANS: Grease three 12-inch pans or four 9x5" bread pans.
To walnuts add the sugars. Scald milk, add butter and heat on low until butter melts. Stir hot mixture into nuts. Mix in honey and sour cream. Beat egg whites until stiff; fold into nut mixture. Finally, fold in flavor choice.

On floured cloth roll out dough to 26x40". Spread with filling to 1-inch from edge of wider side to roll last. Spread rum soaked raisins evenly over filling; sprinkle with sugar. Roll up wider side of dough. To remove doughy ends cut off 1 inch with edge of plate and bake as dinner rolls. Pierce dough 3 to 4 times with a meat fork to prevent air holes. Cut dough with plate to fit greased pans. Place pans of dough in bread wrappers and fold ends under - this gives warmth to the dough when rising. When doubled in bulk, about two hours, brush tops with a beaten egg for a shiny crust. Bake at 350 for about an hour until medium brown. To prevent overbrowning top with aluminum foil, shiny side down, last 30 minutes, or use brown paper bag cut to cover loaves. Cool in pans about 20 minutes; place upside down on rack.




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