Potica

This is the second year we made potica with our friends across the street. This recipe is from Samantha Kelly and Ashley Leonard in the Iron Range. There is a great video that goes with this recipe.

WALNUT POTICA

We doubled this recipe both times we made it.
DOUGH

• 2 envelopes dry active yeast
• ¼ cup warm water
• 1 cup milk
• ½ cup butter
• ¼ cup sugar
• 1 teaspoon salt
• 3 large eggs, beaten
• 5 cups flour (+ extra if needed)

1. Combine yeast and warm water in small bowl, let sit 5-10 minutes until bubbling and foamy.
2. Heat milk until small bubbles form around edge and is steaming. Stir in butter, sugar and salt until dissolved. Let cool.
3. Once milk mixture is cool add yeast mixture and eggs, stir until well combined.
4. In large bowl add flour and cooled milk mixture. Stir until well combined.
5. Turn out onto floured board and knead about 10 minutes to incorporate all flour until dough is smooth & elastic. Add more flour as needed if dough is too sticky to handle.
6. Grease clean, large bowl with butter, cover with damp cloth and let rise in warm place about 90 minutes or until at least doubled in size.

FILLING

• 2 pounds walnuts, ground
• ½ cup sugar
• ½ cup firmly packed brown sugar
• 1/3 cup butter, melted
• 1 cup honey
• 1 cup whipping cream
• 4 eggs, beaten
• 1 teaspoon vanilla extract

1. Combine walnuts, sugar, brown sugar and butter in large bowl, set aside.
2. Heat cream and honey is small saucepan over medium heat, stirring constantly, until steaming and bubbling around edges. Pour over walnut mixture and stir to combine. Add eggs and vanilla, beat well.

ASSEMBLY

1. Heat oven to 350°F.
2. Roll dough on floured cloth as thin as you can possible get it, should be basically see-through, to a large rectangle approximately 36x60 inches.
3. Warm filling if completely cooled (will be easier to spread).
4. Spread filling in thin, even layer over rolled dough, extending all the way to the edges. Use an offset spatula.
5. Tightly roll dough, starting on long edge, like a jelly roll. Pinch edge to seal. Cut into 5 loaves, approximately 12-inches in length. (Loaves do not get a second rise)
6. Melt 1 ½ tablespoons butter in 9x13 pan. Roll cut loaves in butter to coat.
7. Baked at 350°F for 15 minutes. Reduce oven temperature to 325°F (without opening oven) and continue baking 45-1 hour until loaves are a deep golden brown. Let cool before cutting. Cooled loaves freeze extremely well

Filling

Starting to roll the dough- clamp the table cloth to the surface

Dough is rolled so thinly you can see the table cloth print

Filling spread on dough

Rolled up and cut into loaves

Delicious!

Slicing on Christmas