Aunt Mary's Potica

Aunt Marys Potica

Dough
 * 2 Envelopes active dry yeast
 * 1/4 Cup Warm milk
 * 3 Tbs Plus 5 Cups flour
 * 1 Tbs Plus 1/4 Cup sugar
 * 1 Cup unsalted butter
 * 6 egg Yolks
 * 2/3 Cup heavy cream
 * 2/3 Cup milk
 * 1 Tsp salt

walnut Filling
 * 3 eggs
 * 1 1/2 Cups sugar
 * 2/3 Cup heavy cream
 * 6 Cups walnuts, Finely Ground

Dough---Sprinkle yeast Over Warm milk in Cup. Stir in 3 Tbs flour And 1 Tbs sugar. Let Stand Until Foamy, About 10 minutes. Beat butter And Remaining sugar in Bowl Until Creamy. Add Yolks, Beat Well. Stir in yeast Mixture. Combine Cream And milk in Bowl. Combine 3 Cups flour And salt in Second Bowl, Beat flour Mixture Alternately With Cream Mixture Into butter Mixture. Beat Well, Stir in Remaining flour. Turn Dough Out Onto Floured Board. Knead 15 Times or Until Smooth And Elastic, Adding More flour as Needed. Place Dough in Greased Bowl, Turning to Coat. Cover With Greased Wax Paper And a Towel. Let Rise in Warm Place Until Dough is Doubled, 2 Hours.

Filling---Beat eggs, sugar And Cream in Bowl. Stir in walnuts. Set Aside. Punch Dough Down. on Floured Work Surface, Divide Dough Into 4 Pieces. Cover 3 Pieces With Greased Wax Paper And a Towel. Roll Remaining Piece of Dough Into a Rectangle 17x13 Inches, Spread With 1/4 of Filling on Top, Leaving a 1/2 Border All Around The Edge. Beginning With Short Side, Roll up Tightly, Jelly Roll Fashion. Place Seam Side Down on Greased Baking Sheet. Pinch Ends to Seal, Tuck Under Loaf. Cover With Greased Wax Paper And Towel. Repeat With Remaining Pieces of Dough And Filling. Let Rise in Warm Place 1 1/4 Hours or Until Doubled in Bulk. Heat Oven to 350 Degrees---Bake 45 minutes. or Until Golden Brown. Cool Slightly And Serve Warm. or Cool Completely. Makes 4 Filled Breads.*

contributed by :
* Catsrecipes Y-Group