Slovenian miners who settled in the upper midwest introduced this sweet yeast bread to American cuisine. The dough is rolled very thin to make many layers of nut filling.
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- Makes: 32 servings
- Yields: 2 loaves (16 servings each)
- Prep: 45 mins
- Rise: 1 hr 45 mins
- Bake: 45 mins 325°F
- In a bowl combine 1 cup of the flour and the yeast; set aside. In a saucepan heat the 1/3 cup milk, 1/4 cup margarine or butter, 2 tablespoons sugar, and salt just until warm (120 degrees F to 130 degrees F) and margarine or butter almost melts. Add to flour mixture. Then add 2 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place dough in a greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (1 to 1-1/4 hours).
- Meanwhile, for filling, mix walnuts, the 3/4 cup sugar, 1/4 cup margarine or butter, honey, remaining egg and milk, and the vanilla. Set aside.
- Punch dough down. Cover and let rest 10 minutes. Meanwhile, lightly grease two 7-1/2x3-1/2x2- or 8x4x2-inch loaf pans. On a lightly floured cloth, roll dough into a 15-inch square. Cover and let rest 10 minutes. Then roll dough into a 30x20-inch rectangle.
- To assemble, cut dough lengthwise in half to form two 30x10-inch sheets. Spread filling evenly over surface of both dough rectangles, keeping to within 1 inch of the edges. Using the cloth as a guide, roll each rectangle up into a spiral, starting from a short side. Pinch seams and ends to seal. Place loaves, seam sides down, in the prepared loaf pans. Cover and let rise until nearly double (45 to 60 minutes).
- Bake in a 325 degree F oven 45 to 50 minutes until bread sounds hollow when lightly tapped. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Remove from pans; cool. Makes 2 loaves (32 servings).
- Place cooled bread in an airtight container or wrap in foil and place in a plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw 2 hours at room temperature before serving.
Nutrition Facts (Walnut Potica)
- Per serving:
- 165 kcal cal.,
- 10 g fat
- (1 g sat. fat,
- 20 mg chol.,
- 67 mg sodium,
- 16 g carb.,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet