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Pecan and Honey Potica Recipe

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This recipe for Pecan and Honey Potica, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alex Stofan/In Memory of Lila Pleskovich
Added: Saturday, October 11, 2008


1 oz. yeast
1/4 c. lukewarm milk
1/2 t. sugar
1/4 c. butter
1/4 c. sugar
3 egg yolks
1/4 c. sour cream
4 c. flour
1 t. salt
1 sm. can evaporated milk (or coconut milk)
1/2 c. honey
3/4 lb. pecans, ground
1/4 c. butter
1/2 lemon rind, grated
1 T. brandy
3 egg whites, stiffly beaten
1/2 c. raisins

Dissolve yeast and sugar in lukewarm milk; set aside until foamy. Dough: cream butter, sugar and egg yolks. Beat well; add sour cream and blend. Add flour and salt alternately with yeast mixture and milk. Beat with wooden spoon or heavy-duty mixer until smooth (20 minutes). Cover and let rise until double. For filling, set aside 1/4 pound of nuts and raisins. Heat honey and add 1/2 pound of nuts and butter. Cool and add grated lemon rind, brandy and stiffly beaten egg whites. Roll out dough on floured cloth to 1/8-inch thickness. Spread nut mixture over rolled dough. Over spread mixture, sprinkle nuts and raisins. Roll up like jelly roll and place in greased tube pan. Prick top with fork several times. Cover and set aside to rise. When doubled, bake in 325 oven 1 hour.




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