I am honored and lucky enough to share their family recipe of potica (nut roll) with all of you here (thanks to Thomas and Sarah, who let me to share their family recipe on my blog).
First you will ask...What is Potica?
Potica ("po-teet-sah") is known to those of Slovenian ancestry. An old world pastry, Potica is made from a dough rolled so thin and wide that a newspaper can be read through it. Then layered with walnuts, butter, cream and vanilla, is rolled into a spiral and baked to a crisp amber brown. Serve it with any meal or for a snack. Potica is delicious plain, by itself, heated or unheated. But you can enjoy it many different ways.
Serve with:
-Ham - Bacon and eggs - Sausage - Fruit
Top with:
-Ice cream or vanilla pudding
-Lemon, chocolate or caramel sauce
-Whipped cream and strawberries
Dough3/4 cup milk - scalded and cooled
1 1/2 packages dry yeast
1/4 cup warm water
1/4 cup butter (1/2 stick)
1/2 cup sugar
1 tsp salt
2 eggs
4 1/2 cups flour (approximately)
Dissolve yeast in warm water. Cream butter and sugar, add eggs, salt yeast and cooled milk.
Stir in flour. Turn out onto floured pastry cloth or board and knead until smooth (about 10 minutes). Place in greased bowl and let rise until double in bulk. Roll out onto floured cloth until very thin.
Filling4 cups (1 lb) ground walnuts
1/2 cup sugar
1 1/2 cup whole milk
1/4 cup butter
2 eggs - beaten
bread crumbs
cinnamon
butter
Mix everything except the eggs and cook until thick. Remove from heat. Slowly add beaten eggs. Return to a boil and cook for 2-minutes. Cool. Spread over thinly rolled dough. Sprinkle lightly with bread crumbs, dot or grate frozen butter, and sprinkle with cinnamon. Roll up like a jelly roll. Squeeze out from the middle. Place in greased 9X13 pan (2) and let rise 1 to 1 1/2 hours. Bake approximately 1 hour at 350 degrees.
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