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Potica in a Bundt Pan Recipe

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This recipe for Potica in a Bundt Pan, by , is from Our 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!

Judy Januck


1 cup butter
1/2 cup milk
2 pkg. dry yeast
1/2 cup warm water
3 egg yolks
3 cups flour
1/4 tsp. salt
1/4 cup sugar

Filling (prepare night before when making dough)
2 cups ground walnuts
3 Tbsp. sugar
2/4 cup milk
3 egg whites
1 cup sugar
1 tsp. vanilla

Dough - Heat butter and milk until butter is melted. Cool. Dissolve yeast in water. Beat yolks into yeast. Blend in butter/milk mixture. Blend dry ingredients together. Add the liquids to the dry and mix until smooth. Cover and refrigerate overnight.

Filling: Mix walnuts, sugar and milk in a saucepan. Cook and stir until thickened (about 10 minutes or less). Cool. At this point refrigerate overnight. In the morning, beat egg whites until stiff and add 1 cup sugar. Mix well. Add vanilla and fold into walnut mixture.

Next morning: dough - let it stand about 30 minutes after taking from refrigerator. Divide dough in half and roll out to 18" x 20" rectangle. Spread with half of the filling. Roll up (like a nut roll).

Grease a bundt pan well. Put first nut roll in the bundt pan bringing the ends together - seam side up. Roll the second half of dough and spread with remaining filling and put roll in pan on top of first roll - seam side down.

Let rise about 45 minutes.

Bake at 350 about 45 - 60 minutes until brown.
Sprinkle with powdered sugar when cool (if desired)




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