Ingredients: |
Ingredients: DOUGH
1 cup butter
1/2 cup milk
1/2 teaspoon salt
1/3 cup sugar
2 packages active dry yeast
1/4 cup warm water
3 eggs, separated (yolks only for dough, whites for filling)
3 cups sifted flour (may vary between 2 1/2 - 3 cups)
WALNUT-DATE FILLING
2 cups chopped walnuts (chopped in food processor midway between course & fine)
1/2 cup chopped dates (heaping; packed into measuring cup)
1 teaspoon cinnamon
3 tablespoons sugar
1 cup milk
1 cup sugar
1-2 teaspoons vanilla
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Directions: |
Directions:Day 1- Prepare Dough
heat butter, milk, 1/3 cup sugar, and 1/2 tsp salt in saucepan until butter is melted. Cool to lukewarm in a separate large bowl, dissolve the yeast in the warm water; add a scant bit of sugar to help activate yeast. Beat the separated egg yolks and add to proofed yeast. (refrigerate egg whites for Day 2). Add egg yolks and yeast to the cooled butter/milk mixture. Soft in the flour, one cupful at a time. Beat by hand until mixture is smooth and creamy in color. Depending on humidity and other factors, you may use 2 1/2 to 3 cups altogether Cover bowl and refrigerate overnight.
Day 2-Prepare Filling, Roll-out and Bake
The next day, take out the dough and egg whites from the refrigerator and leave at room temperature about 45 minutes. Prepare a pastry cloth on the table and dust generously with flour (so the dough won't stick as you roll it out.)
In a saucepan, cook dates with milk and sugar to soften. Mash the dates with a potato masher (once soft) and then add nuts and cinnamon. Stir well as you continue to cook over medium heat, stirring until mixture thickens (Should happen quickly.) remove from heat and cool.
Beat reserved egg whites until stiff and slowly add 1 cup sugar and vanilla, beating until meringue-like. Fold the egg whites into the cooled walnut mixture.
Cut the dough into two equal parts. Dust each with flour. Roll out each part of dough, one at a time, to make a rectangle about 18 x 18" wide. Top the rolled dough with half of the filling mixture, spreading ti right to the edges. Carefully roll up the dough, jelly-roll fashion. Place the roll in a well-greased bundt pan (can use Pam, generously), making sure that you place the seam up towards you. Pinch the ends to secure them together. Roll out the second portion of dough in the same manner and place on top of the first roll. This time, place the seam on top of the other seam, again pinching the ends to secure together.
Allow to rise for 30 minutes. Bake at 350 for 55-60 minutes (done when a toothpick inserted in the enter comes out clean.) Let cool for 5 minutes before inverting and turning out of the pan.º |
This recipe for Helen's Potica Cake is from