Potica
- Aramcon Recipes
- Breads
Author: Donna Peterson
Released 27 May 2007
A family recipe from Donna Peterson. My Mother is Gotschee. I am Gotschee and Italian. My father was Italian.
For the dough:
1/2 cup granulated sugar
1 tsp salt
1/4 cup butter
1 cup hot milk
1 pkg. active dry yeast
1/2 cup lukewarm water (105 - 115 degrees)
2 eggs
4 1/2 cups unsifted all purpose flour
For the filling:
3 eggs
4 cups (1 pound) walnuts or pecans, ground
1 cup light brown sugar, packed
1/3 cup butter, melted
1 1/2 tsp cinnamon
1 tsp vanilla
2 T. butter, melted (reserve for later)
Make dough:
Stir sugar, salt and 1/2 cup butter into hot milk then cool to lukewarm. Sprinkle yeast over warm water (check temperature with thermometer) in large bowl. Stir to dissolve. Then stir in lukewarm milk mixture. Add 2 eggs and 2 1/2 cups of the flour: beat at high speed with electric mixer for 2 minutes. With a wooden spoon gradually beat in remaining 2 cups of flour. Knead with hands until dough is stiff enough to leave side of bowl. Place dough in a lightly greased large bowl, turn once to bring up greased side. Cover with a towel and let rise in warm place, free from drafts, until dough doubles (about 1 hour).
Make filling:
In medium bowl, beat eggs slightly. Add nuts, brown sugar, 1/3 cup butter, cinnamon and vanilla. Stir to blend well.
Shape dough:
Punch down dough. Turn out dough onto a lightly floured surface, cover with bowl and allow to rest for 10 minutes. Roll out dough to make a rectangle, 30 inches long and 20 inches wide. Spread with filling to 1 inch from edge. Starting from the wide side, roll up tightly, as for a jelly roll. Seal by pinching edges of dough with fingers. With palms of hands, roll back and forth so that roll is even all over. On a large, greased cookie sheet, form roll into a large coil, seam side down.
Let rise in a warm place (85 F) covered with a towel and free from drafts until double in bulk, about 1 hour.
Bake:
Preheat oven to 350°. Brush with (reserved) 2 T butter. Bake 35 to 40 minutes until golden. Cool on wire rack. Slice crosswise into 1/4 inch slices.
Makes a 4 Pound Loaf