Potica

You can check on the pkg. or jar of yeast and it will say how much dry yeast to subsitute for the cake of yeast I haven't made this myself but the other recipes from the book have been very good.

Ingredients

• 1 1/2 cups scalded milk, sweet cream or sour cream
• 3/4 to 1 cup sugar
• 2 cakes yeast
• 6-6 1/2 cups flour
• 1 cup butter, melted
• 4 eggs, or 8 egg yolks
• 2 teaspoons salt
• filling;
• 1 cup scalded milk
• 1 1/2 pounds ground almonds or walnuts
• 1/4 pound butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• grated rind of 1 lemon or 1 Tablespoon rum
• 1 egg yolk
• 4 egg whites, stiffly beaten

Directions

For the bread;
pour the scalded milk over the sugar. Stir to disolve the sugar then let cool to lukewarm,and add the yeast. Add 3 cups flour and beat well. Cover and let rise until sponge is full of bubbles. Then stir in the butter, whole eggs or egg yolk, salt and 3 more cups of flour(or more if needed). Beat well. Cover and let rise again until doubled. Divide into 2 parts and turn out onto a floured board. Roll to a thickness of 3/4 inch. Spread with filling and roll as for a jelly roll. Fit into a buttered tube pan. Cover and let rise again until not quite doubled. Bake 350 degrees for 45minutes to 1 hour or until browned and done. Glaze with a very light frosting.
filling;
Pour scalded milk over ground nuts. Add butter and stir to melt the butter. Now add sugar, vanilla, the grated rind or rum, egg yolk and egg whites.

Submitted 6/13/05.
Source: A World of Breads
Submitted By: gail morris
gmorris@bossig.com
Potica