Side Pannel
Potica
Ingredients List
- 1/2 c Sugar
- 1 ts Salt
- 1/4 c Butter or margarine
- 1 c Milk; hot
- 2 pk Active dry yeast
- 1/4 c -warm water (105 F)
- 2 Eggs
- 4 1/2 c All-purpose flour; unsifted
Directions
FILLING
3 Eggs
4 c Walnuts, finely chopped
1 c Light brown sugar, packed
2 tb Butter
1/3 c Butter or margarine; melted
1 1/2 ts Cinnamon
1 ts Vanilla
Stir sugar, salt and butter into hot milk; cool to lukewarm. (A drop
sprinkled on wrist will not feel hot.) Sprinkle yeast over warm water in
large bowl; stir to dissolve. Stir in lukewarm milk mixture. Add 2 eggs and
2 1/2 cups flour; beat at high speed with electric mixer. With a wooden
spoon gradually beat in remaining 2 cups flour. Knead with hand until dough
is stiff enough to leave side of bowl. Place dough in lightly greased large
bowl. Turn the dough over to bring up greased side. Cover with a towel;
let rise in warm place (85 F), free from drafts, until double in bulk,
about 1 hour. Make filling in medium bowl.
Beat eggs slightly; add nuts, brown sugar, 1/3 cup butter, cinnamon and
vanilla. Stir filling to blend well. Shape dough; punch down dough. On
lightly floured surface turn out dough; cover with bowl and allow to rest
for 10 minutes. Roll out to a rectangle 30 inches long by 20 inches wide.
Spread with filling, to 1 inch from the edge. Starting from wide side, roll
up tightly, as for jelly roll. With palms of hands, roll back and forth so
that roll is even all over. On large greased cookie sheet, form roll into a
large coil, seam side down. Let rise in warm place (85 F), covered with
towel, free from drafts, until double in bulk, about 1 hour. Preheat oven
to 350 F and brush the roll with the melted butter. Bake 35 to 40 minutes
until golden. Cool on wire rack. Slice crosswise 1/4 inch thick. Makes a 4
pound loaf.
3 Eggs
4 c Walnuts, finely chopped
1 c Light brown sugar, packed
2 tb Butter
1/3 c Butter or margarine; melted
1 1/2 ts Cinnamon
1 ts Vanilla
Stir sugar, salt and butter into hot milk; cool to lukewarm. (A drop
sprinkled on wrist will not feel hot.) Sprinkle yeast over warm water in
large bowl; stir to dissolve. Stir in lukewarm milk mixture. Add 2 eggs and
2 1/2 cups flour; beat at high speed with electric mixer. With a wooden
spoon gradually beat in remaining 2 cups flour. Knead with hand until dough
is stiff enough to leave side of bowl. Place dough in lightly greased large
bowl. Turn the dough over to bring up greased side. Cover with a towel;
let rise in warm place (85 F), free from drafts, until double in bulk,
about 1 hour. Make filling in medium bowl.
Beat eggs slightly; add nuts, brown sugar, 1/3 cup butter, cinnamon and
vanilla. Stir filling to blend well. Shape dough; punch down dough. On
lightly floured surface turn out dough; cover with bowl and allow to rest
for 10 minutes. Roll out to a rectangle 30 inches long by 20 inches wide.
Spread with filling, to 1 inch from the edge. Starting from wide side, roll
up tightly, as for jelly roll. With palms of hands, roll back and forth so
that roll is even all over. On large greased cookie sheet, form roll into a
large coil, seam side down. Let rise in warm place (85 F), covered with
towel, free from drafts, until double in bulk, about 1 hour. Preheat oven
to 350 F and brush the roll with the melted butter. Bake 35 to 40 minutes
until golden. Cool on wire rack. Slice crosswise 1/4 inch thick. Makes a 4
pound loaf.
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