Two Hour Nut Rolls- Quick Potica

* Exported from MasterCook *

TWO HOUR NUT ROLLS - QUICK POTICA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pk Yeast, cake or dry
1/3 c Milk, lukewarm
6 c Flour
1 t Salt
3 tb Sugar
1/2 c Butter or margerine, melted
1 Eggs, beaten slightly
1 c Evaporated milk, warm

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.

*ÿLLINGÿ 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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