Potica (Pōteetza)

The Slovaks of the former Yugoslavia have prepared Potica for years. My wife's Croatian Grandmother passed this recipe down though her family. Now Louisa makes this lusciously rich nut roll every year as part of our Christmas celebration.

INGREDIENTS:

Walnut Filling:

2 Lbs ground walnuts

3 cup milk

1 cup granulated sugar

¼ Lb. butter

1 cup honey

4 eggs (beaten)

1 teaspoon Vanilla

PREPARATION:

The Day Before-

Grind the nuts, beat the eggs. Melt the butter in a medium sized pot. Then add the milk, sugar, honey, beaten eggs and vanilla. Continue heating over medium heat, all the while mixing until well blended. Add the ground nuts, continue mixing. Bring it to just a bubbling, reduce the heat, cover (ajar), continue cooking until the filling thickens. (About 30 min). Stir frequently to prevent sticking or scorching.  Remove the pan from the heat and let it cool. Refrigerate overnight.

Preparing the SWEET DOUGH

INGREDIENTS:

½ Cup warm water

2 package active dry yeast (NOT Rapid Rise)

1-½ cups lukewarm milk

½ granulated sugar

1 teaspoon salt

2 eggs

½ cup soft shortening (Vegetable oil or Crisco)

7 to 7½ cups all-purpose flour divided

PREPARATION:

Preheat the oven to 350 deg.

Measure the water into a large mixing bowl, add the yeast letting it dissolve. Heat the milk (lukewarm) in a medium pot, add the sugar, salt, eggs and shortening. Mixing well. (Make sure the mixture is just warm and not hot as it will kill the yeast!). Add the mixture to the bowl containing the yeast along with 3-½ cups of flour. Mix with a spoon until smooth. Add additional flour so it handles easily.

Turn out onto a floured surface (counter top or?) and knead until smooth and elastic (about 5 min.). Round it up and place in a greased bowl, grease side up. Cover with a damp cloth and let it rise in a warm place (no drafts) until it doubles in size(about 1-½ hours).

Punch it down, let it rise again until it doubles (about 45 min.).  Divide the dough in half. Roll out almost paper thin (1/16" thick) into an oblong shape about 20" by 30". Spread ½ of the previously prepared walnut filling over the dough, staying back from the edges about ½". Now, starting at the wide side, roll up the dough and filling like a "jelly roll". Turn the short edges in as you go along. Spread a thin film of water along the long edge and seal the roll by pinching the edge into the dough.

Repeat the procedure with the other half of dough and filling.

Grease a large cookie sheet and lay the two rolls about 3" apart, cover with a damp cloth and let them raise for 1 hour.

Place the cookie sheet in the oven and bake at 350 deg. for 1 to 1-¼ hours until they are nicely browned.

It freezes well so make extra!