ak399@cleveland.freenet.edu (Carole A. Resnick) (06/14/91)
Title: Slovenian Nut Potica
Keywords: Yeast
SLOVENIAN NUT POTICA
DOUGH
2 cakes compressed yeast
1/2 cup lukewarm milk
1 Tablespoon sugar
6 1/2 to 7 cups sifted all purpose flour
3/4 cup sugar
1 teaspoon salt
1 cup milk, scalded and slightly cooled
4 beaten egg yolks
2 beaten whole eggs
1/2 cup sweet butter, softened
Crumble yeast into lukewarm milk; add 1 Tablespoon sugar, stir and set
aside till foamy. Sift flour, sugar and salt into a large bowl; make
well in center. Add cooled scalded milk, beaten egg yolks and eggs,
butter and yeast. Mix thoroughly . Knead until no longer sticky
(about 10 minutes).
Form into soft ball and place in greased bowl. Cover and put in
warm place till double, about 1 1/2 hour.
FILLING
1/2 pint sweet cream
1/2 cup butter
1/2 cup honey
2 pounds ground walnuts
1 teaspoon grated lemon peel
1 teaspoon vanilla
1 teaspoon salt
2 egg yolks
2 egg whites,stiffly beaten
1 3/4 cups sugar
Scald sweet cream, butter, and honey together; pour over ground nuts.
Add lemon peel, vanilla and salt; mix. Fold in egg yolks, sour cream
and stiffly beaten egg whites. Blend in sugar. Set aside.
TO COMPLETE
Punch down risen dough. Divide into 4 parts. Place 1 section of dough
on floured board. Roll to about 1/4-inch thickness to about 9" x 22".
Spread nut filling on top of dough, leaving 1/2 inch plain dough on
each side. Roll up as a jelly roll. Pinch seam of dough closed.
Place seam side down in 9x5x3-inch greased bread pan. Repeat with
other 3 sections of dough. Prick dough on top to prevent bubbles.
Cover with cloth and allow to raise for 45 minutes. Brush tops with
melted butter.
Bake in preheated oven for about 45 minutes to 1 hour. Let stand in
pans for 10-15 minutes. Remove to cooling racks and allow to cool
completely.