Ingredients: |
Ingredients: Pastry:
1 1oz. cake compressed yeast
1/4 c. lukewarm water
1 tsp. sugar
1/4 lb. butter
1 c. light cream
3 egg yolks
4 1/2 50 5 1/2 flour, sifted
1/2 c. sugar
1 1/2 tsp. salt
Filling:
1/2 c. milk
1 1/2 lb. walnuts, ground
3/4 c. sugar
1/2 c. honey
1/4 tsp. salt
1/2 c. butter, softened
1 c. sour cream
1/2 c. rum (optional)
1 1/2 tsp. Vanilla
4 egg whites
1 egg yolk
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Directions: |
Directions:Pastry:
Crumble yeast into lukewarm water and add 1 teaspoon of sugar. Let stand till foamy. Melt butter, cool slightly and pour into bowl; beat in cream and then egg yolks. Sift 4 cups of the flour, 1/2 cup sugar and salt into a bowl; make well in center. Add butter mixture and yeast and mix with a wooden spoon. Work with your hands adding remaining flour until no longer sticky. Form into soft ball and place in a greased bowl. Cover with a damp cloth and allow to rise until double. While pastry rises prepare filling.
Filling:
Scald milk. Pour into a bowl and stir in nuts, sugar, honey and salt. Mix butter, sour cream and flavorings. Beat egg whites until stiff but not dry; fold in.
To Complete:
Punch down risen dough and place on floured cloth spread on table. Using rolling pin and hands, alternate roll from center and stretch till about 2 yards long and a yard wide. Spread with filling. Lift long side of dough with cloth and coax into roll like a jelly roll. Brush with beaten egg yolk. Using a greases roasting pan, coil dough beginning with outside and ending in the center. Or make three long rolls if desired. Bake at 325º for 1 hour to 1 hour and 15 minutes or until a toothpick comes out clean. Leave in pan to cool on rack. |
This recipe for Barbara's Grandmothers Poteca is from