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Potica Recipe

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This recipe for Potica, by , is from The Keller/Cohee Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joan Keller


1 tsp. active dry yeast
c. white sugar
c. milk, lukewarm
1 c. butter, softened
6 egg yolks
1⅓ c. milk
5 c. all-purpose flour
1 tsp salt
1 c. butter, melted
1 c. honey
1 c. raisins
1 c. chopped walnuts
1 T. ground cinnamon

In a small bowl dissolve yeast, 1 tsp sugar and 3 T of flour in the warm milk. Mix well and let stand until creamy about 10 minutes.
In a large mixing bowl cream butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and salt, mix well. Add the remaining flour 1/2 cup at a time stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic. About 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal parts and roll. Roll out to 1/4 to 1/2 thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until it doubles in volume. Preheat oven to 350.

Bake for approx 60 minutes or until the top is golden brown. Add lots of butter while it is warm. .


Personal Notes:
Personal Notes:
Slovenian bread which means "something rolled in" It was usually served at any social gathering of friends or festive occasions. It is as Slovenian as Apple Pie is American. Served with butter it was either the main course accompaniment or as a dessert with coffee.




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