Potica
Last updated: Friday November 30, 2012
DOUGH
Dissolve:
1 - cake compressed yeast (or 1 package dry active yeast)
in:
- 1/4 cup warm water
Stir in:
- 3/4 cup lukewarm milk
- 1/4 cup sugar
1 - - egg
- 1/4 cup butter (or soft shortening)
Mix in until a dough forms (and is easy to handle):
3 1/4 - all purpose flour
A) Up to 1/2 cup more flour may be added, depending on dough consistency.
B) Turn out dough onto a lightly floured board.
C) Let stand for 10 minutes.
D) Knead until smooth and elastic. Place ball of dough in greased bowl and set aside.
E) Cover with damp cloth and allow to rise in warm area (about 85º).
F) Allow to double in size (press a finger lightly into dough. A depression will remain.
G) After dough doubles (approximately 2 hours), punch down.
H) Round up and allow to rest for 15 minutes.
I) While dough is resting, prepare filling.
FILLING
Mix thoroughly:
- 1/4 cup softened butter
- 1/2 cup brown sugar
2 - tablespoons cinnamon
1 - - egg
Stir in:
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
Blend in:
2 - cups walnuts (finely ground)
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1. Place dough on large floured cloth, and roll out almost paper thin (20 x 30” rectangle).
2. Spread filling over dough, bringing it to the edges.
3. Starting along the long side of the rectangle, lift cloth and roll up like a jelly roll.
(Roll into snail shape)
4. Seal well by pinching edges into dough.
5. Place in greased oblong pan, 13 x 9.5 x 2” pan, or on a greased cookie sheet.
6. Let rise until a 1” depression remains when dough is lightly pressed.
7. Bake at 325º for 40-45 minutes. If top browns too fast, cover with brown paper.
8. Cool before slicing.
Background
This is a traditional Christmas recipe in the Marilyn’s family.
Temperature: 325º
Time: 40-45 Minutes
Yield:
Tim and Marilyn