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Ingredients
THE DOUGH
1 package dry yeast
¼ cup warm water
¼ cup white sugar
¾ cups whole milk, scalded
½ teaspoon vanilla
Dash of salt
1 medium egg
3 to 3 ½ cups bread flour or unbleached all-purpose flour
¼ cup salted butter, melted, plus butter for greasing bowls and pans
THE FILLING
1 ¼ pound ground walnuts
¼ cup salted butter, melted
¾ cup white sugar
1 cup brown sugar
¼ cup honey
2 eggs plus 1 egg yolk
⅓ cup whipping cream
Nutritional analysis per serving
38 grams carbs; 47 milligrams cholesterol; 391 calories; 4 grams monosaturated fat; 13 grams polyunsaturated fat; 6 grams saturated fat; 25 grams fat; 3 grams fiber; 58 milligrams sodium; 8 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the dough, dissolve the yeast in the water along with 1 teaspoon of the sugar. In a separate bowl, combine the milk, vanilla, salt, egg and remaining sugar, and add the mixture to the yeast. Slowly add the flour and knead, working in the butter, until the mixture forms a smooth ball. Place in a greased bowl, cover, and let rise for about 1 ½ hours. Do not punch down.
- Step 2
For the filling, combine the walnuts, melted butter, both sugars, honey, 2 eggs and all but 1 tablespoon of the whipping cream, adding the cream gradually until the mixture is the consistency of honey.
- Step 3
Preheat oven to 425 degrees.. On a table or other flat surface that is at least 3 feet by 5 feet, spread a clean sheet so that the edges hang slightly over the sides. Roll out the dough to form a rectangle and then stretch and pull it until it is about 3 feet by 5 feet. Smear the filling on top. Roll up the dough, starting at the narrower (3-foot) end. Cut into three equal-size rolls. Grease a rectangular baking dish, 9 inches by 13 inches, and cover with aluminum foil, shiny side up. Now grease the foil. Place the three potica on the foil, placing strips of foil between the pastries to keep them separated. Combine the egg yolk with the remaining tablespoon of cream, and brush the mixture over the potica. Bake in a 325-degree oven for 45 minutes to 1 hour, or until golden brown.
Private Notes
Comments
Cook these in real loaf pans otherwise loaves will be flat and misshapened. Swirls of filling look better if this is allowed to cook in 3 loaf pans. So yummy, in any case.
The filling is great. I used the filling with an overnight sour cream yeast dough that has 11 tbl butter, 3 egg yolks instead of whole egg; 3/4 c sour cream replaces half the milk
Per family recipe, I added rum and changed some of the details to the filling. Make sure its ultra-spreadable, as your dough wants to tear when it's rolled that thin. Hearty "second" on the loaf pans rather than one dish method.
Since the type of walnuts isn't specified I assume they are the English type. But maybe black walnuts would be good here. They are harder to come by and it is a huge job to crack and extract the "meat". My grandfather did the hard work for my grandmother's black walnut cake. She typically managed only one a year!
Per family recipe, I added rum and changed some of the details to the filling. Make sure its ultra-spreadable, as your dough wants to tear when it's rolled that thin. Hearty "second" on the loaf pans rather than one dish method.
The filling is great. I used the filling with an overnight sour cream yeast dough that has 11 tbl butter, 3 egg yolks instead of whole egg; 3/4 c sour cream replaces half the milk