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Potica (Nut Roll) Recipe

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This recipe for Potica (Nut Roll), by , is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Birkie

Category:
Category:

Ingredients:  
Ingredients:  
DOUGH

1/4 lb butter
4 cups flour
3 T sugar
1-1/2 tsp salt
3 egg yolks
1 cup sweet cream or coffee cream or evaporated milk
1 fresh yeast cake
1/4 cup lukewarm water-1 tsp sugar dissolve over yeast

FILLING

1-1/2 lbs ground walnuts and/or pecans
1/4 lb butter
1-1/4 cup scalded milk
1 cup sugar
5 egg whites beaten stiff
1 tsp rum or brandy (optional)

Directions:
Directions:
DOUGH

Sift flour into bowl with sugar and salt. Add butter and work like pie crust. Add eggs to cream and yeast mixture. Make well in flour and add egg mixture. Knead until smooth. Grease top of dough, cover bowl, leave in refrigerator overnight.

FILLING

Add nuts to softened butter. Pour scalded milk over nuts and stir in egg whites. Add teaspoon rum or brandy (optional).

Divide dough into two parts. Roll dough to 1/4 inch thickness. Spread filling over dough, sprinkle 4 T sugar over filling. Roll. Place in greased Tube or bread pans. Raise about 1-1/2 hours.

Bake 325 about 1 hour.

Number Of Servings:
Number Of Servings:
2-3 rolls

 

 

 

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