Nut Roll Logs Or Potica
Ingredients:
1 pkg. active dry yeast
1/4 cup warm water
1 cup butter
1/2 cup milk
2 tablespoons sugar
1 teaspoon salt,
3 egg yolks, beaten
2 1/2 cups all-purpose flour
Filling:
2 1/2 cups all-purpose flour
Filling:
1 to 1/2 cups finely ground walnuts
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup milk
1/4 cup honey
3 egg whites
3/4 cup sugar
*
Directions:
Dissolve yeast in warm water and set aside. Heat butter, 1/2 cup milk, 2 tablespoons sugar and salt until lukewarm and butter has melted.
In large bowl, combine yeast mixture, butter mixture and beaten egg yolks.
Add flour gradually, beating well.
Divide into 2 equal portions, wrap and refrigerate overnight. Next day, make the filling.
To make the filling:
Combine walnuts, 1/4 cup sugar, cinnamon, 1/4 cup milk and honey in a saucepan. Place over low heat, stirring constantly until hot. Remove from heat and cool.
Beat egg whites until frothy. Gradually add 3/4 cup sugar, beating until stiff. Mix together with cooled walnut mixture. Set aside.
On floured surface, roll 1 portion of dough into a 24-inch square. Spread with 1/2 the filling and roll as for a jellyroll. Coil in a well-greased, 10-inch tube pan.
The dough can also be rolled to a 1/8-inch thickness, spread with filling, rolled as for a jellyroll and baked as a log. Heat oven to 350 degrees. Bake 1 hour or until nicely browned. Cool in pan 20 minutes and invert onto a cooling rack.
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