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Two-Hour Nut Rolls - Quick Potica
Two-Hour Nut Rolls - Quick Potica
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 2 pk Yeast, cake or dry
- 1/3 c Milk, lukewarm
- 6 c Flour
- 1 ts Salt
- 3 tb Sugar
- 1/2 c Butter or margerine, melted
- 1 Eggs, beaten slightly
- 1 c Evaporated milk, warm
Directions
Source: Treasured Slovenian & International Recipes
*DIRECTIONS* Dissolve yeast in warm milk. Crumble in well so this mixture
is smooth. Combine flour, sugar, salt. Add warm evaporated milk, melted
butter and eggs. Now add the yeast mixture and mix well together. Then
knead this dough until smooth and handles well. Divide dough into two
parts. Roll out each part as thin as possible and spread with honey nut
filling.
We suggest that you prepare the filling before you make the dough, so as to
have it ready to spread on immediately, as you do not need to have the
dough rise before spreading on filling.
*=FILLING=-= INGREDIENTS* 1 lb. nut meats, ground 1/2 cup butter or
margerine, melted 1/2 cup evaporated milk, scalded 1/2 cup honey 1 egg,
well beaten 1 cup sugar 2 cups yellow raisins (Sultanas) 1 tsp. cinnamon
*DIRECTIONS* Pour scalded milk over nuts. Add sugar, honey and melted
butter. Mix well. When cool add beaten egg and cinnamon. Now spread this
mixture over rolled dough, sprinkle on the raisins. Roll up as for jelly
roll and set this aside in warm place to rise until double in size. Bake in
350 F oven for 35 - 40 minutes. Before baking brush over top with one egg
beaten in with 1/2 cup milk, for golden crust.
*VARIATIONS*
Grandma uses pecans or English walnuts, and doesn't use raisins. When she
roll out the dough she then places it on a smooth towel so that it will be
easier to roll up the dough. Cover the potica while rising with same towel.
<< Joyce Monschein >>
*DIRECTIONS* Dissolve yeast in warm milk. Crumble in well so this mixture
is smooth. Combine flour, sugar, salt. Add warm evaporated milk, melted
butter and eggs. Now add the yeast mixture and mix well together. Then
knead this dough until smooth and handles well. Divide dough into two
parts. Roll out each part as thin as possible and spread with honey nut
filling.
We suggest that you prepare the filling before you make the dough, so as to
have it ready to spread on immediately, as you do not need to have the
dough rise before spreading on filling.
*=FILLING=-= INGREDIENTS* 1 lb. nut meats, ground 1/2 cup butter or
margerine, melted 1/2 cup evaporated milk, scalded 1/2 cup honey 1 egg,
well beaten 1 cup sugar 2 cups yellow raisins (Sultanas) 1 tsp. cinnamon
*DIRECTIONS* Pour scalded milk over nuts. Add sugar, honey and melted
butter. Mix well. When cool add beaten egg and cinnamon. Now spread this
mixture over rolled dough, sprinkle on the raisins. Roll up as for jelly
roll and set this aside in warm place to rise until double in size. Bake in
350 F oven for 35 - 40 minutes. Before baking brush over top with one egg
beaten in with 1/2 cup milk, for golden crust.
*VARIATIONS*
Grandma uses pecans or English walnuts, and doesn't use raisins. When she
roll out the dough she then places it on a smooth towel so that it will be
easier to roll up the dough. Cover the potica while rising with same towel.
<< Joyce Monschein >>
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