Potica

Description

 * Makes a 4 pound loaf
 * 60 minutes of preparation



Ingredients

 * ½ cup sugar
 * 1 ts salt
 * ¼ cup butter or margarine
 * 1 c milk; hot
 * 2 pk active dry yeast
 * ¼ cup warm water (105°F)
 * 2 eggs
 * 4½ cups all-purpose flour; unsifted

Filling

 * 3 eggs
 * 4 cups walnuts, finely chopped
 * 1 cup light brown sugar, packed
 * 2 tbsp butter
 * ⅓ cup butter or margarine; melted
 * 1½ tsp cinnamon
 * 1 tsp vanilla

Directions

 * 1) Stir sugar, salt and butter into hot milk; cool to lukewarm.
 * 2) A drop sprinkled on wrist will not feel hot.
 * 3) Sprinkle yeast over warm water in large bowl; stir to dissolve.
 * 4) Stir in lukewarm milk mixture.
 * 5) Add 2 eggs and 2½ cups flour; beat at high speed with electric mixer.
 * 6) With a wooden spoon gradually beat in remaining 2 cups flour.
 * 7) Knead with hand until dough is stiff enough to leave side of bowl.
 * 8) Place dough in lightly greased large bowl.
 * 9) Turn the dough over to bring up greased side.
 * 10) Cover with a towel; let rise in warm place (85 f), free from drafts, until double in bulk, about 1 hour.
 * 11) Make filling in medium bowl.
 * 12) Beat eggs slightly; add nuts, brown sugar, ⅓ cup butter, cinnamon and vanilla.
 * 13) Stir filling to blend well.
 * 14) Shape dough; punch down dough.
 * 15) On lightly floured surface turn out dough; cover with bowl and allow to rest for 10 minutes.
 * 16) Roll out to a rectangle 30 inches long by 20 inches wide.
 * 17) Spread with filling, to 1 inch from the edge.
 * 18) Starting from wide side, roll up tightly, as for jelly roll.
 * 19) With palms of hands, roll back and forth so that roll is even all over.
 * 20) On large greased cookie sheet, form roll into a large coil, seam side down.
 * 21) Let rise in warm place (85°F), covered with towel, free from drafts, until double in bulk, about 1 hour.
 * 22) Preheat oven to 350°F and brush the roll with the melted butter.
 * 23) Bake 35 to 40 minutes until golden.
 * 24) Cool on wire rack.
 * 25) Slice crosswise ¼ inch thick.