Published Feb 04, 2010 in Breads

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (the recipe was across two columns so I snipped them together for the scan).

Potica

2 pkg. active dry, or 2 cakes compressed, yeast
1/2 cup warm (not hot) or lukewarm water
2 cups scalded milk
3/4 cup granulated sugar
1 tablesp. salt
1/2 cup soft butter or margarine
4 egg yolks
8 to 9 cups sifted all-purpose flour

FILLING:

1 lb. shelled walnuts
1 cup light cream
1 1/2 cups granulated sugar
1 teasp. salt
1 teasp. vanilla extract
1/4 cup butter or margarine
1/4 cup fresh bread crumbs
4 egg whites

  1. In small bowl, sprinkle or crumble yeast onto warm water (for compressed yeast, use lukewarm water); stir until dissolved. In large bowl, combine milk with sugar, salt, butter. Cool till lukewarm. Stir in egg yolks, yeast mixture, then 2 cups flour; mix well. Stir in enough more flour to make stiff dough.
  2. On lightly floured surface, knead dough until smooth. Place in greased bowl, tuning once to grease all sides. Cover with clean towel; let rise in warm place (85° F.) about 1 hr., or until dent remains when finger is pressed deep into side of dough.
  3. While dough rises, grease 4 9″ x 5″ x 3″ loaf pans. Make filling: Put walnuts through fine blade of food chopper. In medium saucepan, heat cream to boiling point; remove from heat; stir in walnuts, then sugar, salt, vanilla. In small saucepan, melt butter; stir in bread crumbs until lightly browned; add to walnut mixture. In bowl, beat egg whites till stiff; fold in walnut mixture.
  4. When dough is ready, turn it onto lightly floured surface; divide into 4 parts; do not knead. Roll 1 piece into 16″ x 9″ rectangle; spread with one fourth of walnut filling. Roll up, jelly-roll-fashion, starting from short side. Pinch ends and side to seal. Place in one of loaf pans. Repeat with 3 other pieces of dough.
  5. Let rise in warm place 1 hr. Meanwhile, start heating oven to 350° F. Bake loaves 40 to 45 min., or until done. Makes 4 loaves. (For Christmas giving, make day ahead.)

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