Poticia

This is a Slovenian recipe that my sister-in-law, Cathy, makes.

1 pkg. Active dry yeast

¼ c. warm water mixed with ¼ tsp.sugar

¾ c. milk

¼ c. sugar

¾ c. (1 ½½ sticks) butter, at room temperature

1 egg plus 2 egg yolks, lightly beaten

4 ¼ to 4 ½ c. flour

Walnut Filling

3 c. walnuts

1 c. heavy (whipping) cream

2 tbs. Butter, softened

1 c. dark brown sugar

Grated rind of 1 lemon

2 eggs, lightly beaten

4 tsp. ground cinnamon

1 egg, lightly beaten

Confectioners’’ sugar

In a small bowl, sprinkle the yeast over the warm sugared water. In a small pan, scald the milk and add the granulated sugar and ¼ c. of the butter. When cool, add the beaten egg, egg yolks, and salt to the milk. Meanwhile, place 4 ¼ c. flour and the remaining ½ c. of the butter into a large food processor bowl or lg. mixing bowl. Process for 15 seconds or until well combined, then add the milk and egg mixture plus yeast mixture. Process until the mixture forms a ball. If the dough is too sticky to form a ball, keep the processor on and add flour 1 tbs. At a time until it comes together. Continue processing until the ball rotates around the bowl 25 times. If doing hand mixing or using the dough hook attachment on your mixer, mix or knead until a smooth dough is formed. If flour needs to be added, ““less is more.”” Dough that is sticky is better than dry dough. Let the dough rest 5 minutes, then turn it onto a floured surface and knead a few times. Place the dough in a lightly greased lg. bowl, turn once, and cover lightly with plastic wrap. Let rise in a warm spot (80 F.) until doubled, about 1 hour. Punch down thoroughly, oil the top, and let rise again until doubled, about l more hour.

Meanwhile, make the filling. Process the walnuts in a food processor until fine; transfer to a medium bowl. In a small saucepan, heat the cream to almost boil. Add the hot cream to the nuts, along with the butter, brown sugar, lemon rind, egg, and cinnamon. Process or blend well.

After the dough has risen the second time punch down and divide in half. Transfer to a floured surface and roll out each piece of dough into a rectangle about 14 x 24 inches and 1/8 in thick (roll as thin as possible for a really fine poticia). Spread one rectangle with half the walnut filling, spread it to within 1 inch of the edges. Starting from the short side of the rectangle, roll up the poticia firmly, jelly roll fashion. Repeat with the remaining dough and filling.

Transfer the rolls to a lg. greased baking sheet. Shape each into a coil or U shape, seam sides down. Let the poticia rise again until doubled, about 45min.Preheat the oven to 350 F. Brush the tops of the poticia with the beaten egg and bake for 30 to40 min., or until lightly browned. Remove to a rack to cool. Just before serving, sprinkle with confectioners’’ sugar.