Ingredients: |
Ingredients: 3/4 c. butter or shortening
1/2 c. sugar
4 egg yolks
1 tsp. salt
lemon or orange rind
1 tsp. vanilla
1 1/4 c. scalded milk
1 tbsp. yeast dissolved in 1/4 c. lukewarm milk
6 c. flour
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Filling:
1 c. honey
1 lb. ground walnuts or pecans
1 stick butter
1/2 c. sugar
1/2 c. sweet cream
1/4 tsp. cinnamon
1 tsp. vanilla
2 egg whites, beaten
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1/4 c. butter, melted
raisins
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Directions: |
Directions:Cream sugar and butter, add beaten egg yolks and mix. Add sifted dry ingredients alternately with lukewarm milk. Beat until bubbles form, add yeast mixture, vanilla and orange or lemon rind. (Don't worry if your dough doesn't look bubbly.) Beat with dough hook until smooth and dough pulls away from bowl. Grease a large bowl with butter, set in dough and cover. Place in warm place and let rise until double in bulk. Be sure that you have a warm, but not hot, place for the dough to rise.
Cook honey over low heat for 5 minutes and add nuts, butter, sugar, and cream. Mix until butter is melted. Add cinnamon, vanilla and fold in stiffly beaten egg whites. Have this filling ready.
Melt 1/4 c. butter.
Roll out the dough on a floured surface. Be sure to have a large surface and roll dough out as thinly as possible, until it is nearly transparent. Brush dough with 1/4 c. melted butter and spread the nut filling and raisins over hte entire dough. Starting on one edge, roll the dough up tightly. Place onto a large jelly roll pan or baking pan and allow to rise until doubled in size. (Your roll will probably wrap around into a horseshoe shape to fit on the pan. Tuck in the ends a bit so the filling doesn't leak out.)
Bake in moderate oven, 350º for 1 hour to 1 hour 15 minutes, until nicely browned. Be careful not to over bake! |
This recipe for Potica is from