Ingredients: |
Ingredients: Heat the following ingredients in a pan almost to boiling then cool till lukewarm.
1 stick butter (1/4 lb.) 3/8 cup sugar (3 ozs.) 6-7 TB Pinch of salt 2 cups milk
Mix together: 5 cups flour 2 pkgs dry yeast sugar sugar
Then add the butter, sugar, milk mixture and 2 whole eggs
|
Directions: |
Directions:Beat dough about 20 minutes with a mixer or wooden spoon until it loosens from bowl. Turn dough into a lightly greased bowl and let rise for about 2 hours. Pinch down and let rise again till doubled (about 30 min.). Then roll out fairly thin and fill.
Filling: 4 TBS butter 2 TBS honey 1/2 tsp salt 1/2 cup milk 1/2 tsp vanilla extract 3 cups ground walnuts 4 graham crackers, crushed 3 egg yolks, beaten Rind of 1 lemon 3 egg whites, stiffly beaten 2 tsp. Cinnamon
Melt butter, add honey, sugar and milk. Bring to a boil; pour mixture over ground walnuts. When cooled add graham cracker crumbs, beaten egg yolks, lemon rind, vanilla and cinnamon. (I also used a little rum in the filling.). Fold in stiffly beaten egg whites. Spread to edges of rolled out dough. On wide side roll up POTICA, starting the first inch by hand. Raise the cloth gently so that the dough rolls itself over and over. THIS MAKES ENOUGH FOR A TUBE PAN, PLUS A LOAF PAN. Just cut the roll to the right length to fit in the pans. Let rise till almost doubled (35 to 40 min.). Heat oven to 350-375º, then bake 35 to 40 minutes or till each sounds hollow when tapped with finger. |