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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Potica (Slovenian Nut Bread) Anna Zalar's recipe Recipe

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This recipe for Potica (Slovenian Nut Bread) Anna Zalar's recipe is from The Engelhaupt Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups flour
3 tbsp sugar
1 stick butter
1 cup sour cream
3 egg yolks, beaten
1 tsp sugar
¼ cup warm water
1 pkg yeast


Filling:
2 lbs walnuts, ground
2 cups sugar
1 cup milk
½ stick butter
little less than ¼ cup honey
3 egg whites, beaten
1 cup yellow raisins
Directions:
Directions:
Preheat oven to 325º

In large bowl, mix to incorporate flour, 3 tbsp sugar, cut in stick of butter (like pie crust). Make a well
In large mug mix 1 tsp sugar, warm water and yeast. Mix, let rise.

In separate bowl blend sour cream and 3 beaten egg yolks, blend. Add sour cream mixture to flour mixture and knead. May have to add flour so dough isn't too sticky. Place in plastic wrap and large storage bag. Refrigerate overnight. Next day: dough should set out for 2 hours, divide into 4 sections for 4 loaves

In large bowl, place the nuts and ½ cup sugar. Mix to blend. Scald milk, butter, honey together. Do not boil. Add to nuts, stir well. If using raisins, pour boiling water over and let sit 10-15 minutes, drain and pat dry with paper towels. Add to nuts. Beat egg whites til fluffy. Gradually add remaining 1½ cups of sugar. Beat well, fold into nut mixture.

Roll dough into rectangle ⅛" on floured cloth. Spread on nut mixture. Roll from long end. Poke in 3 places with fork. Beat 1 egg with fork, add 1 tsp water and beat well. Brush on top of potica. Bake for 45 - 1 hour.
Watch the last 15 minutes or so that the potica doesn't get too dark.
Number Of Servings:
Number Of Servings:
4 loaves

 

 

 

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