Saturday, December 31, 2011

Potica (Poe-teet-sha)

The Altitude Adjustment Section
This recipe is in the Wethersfield Historical Society cookbook that Jim and Marsha gave me for Christmas. It was contributed by the Meehans' good friend (and Bram's godparents) John and Darlene Oblak. I thought it sounded delicious.

Note: I will be updating this as I test it for our altitude. This makes 4 loaves.

Ingredients for dough
5 cups flour
2 Tbs. sugar
2 pkgs. of active dry yeast, 1/4 oz. each
3-1/2 quarter-lb. sticks of butter (or margarine)
6 egg yolks, beaten (save whites for the filling)
1 cup warm milk

Ingredients for filling
6 egg whites, beaten stiff
2 cups sugar
1 tsp. vanilla
1-1/2 lbs. coarsely ground walnuts
1 cup seedless golden raisins

Mix flour, sugar and yeast together. Cut in butter as for pie dough. Blend egg yolks into milk and slowly mix into dough. Mix well and then knead. Divide dough into 4 parts (makes four loaves). Wrap in plastic. Refrigerate overnight.

Make the filling by gradually blending sugar into beaten egg whites. Add vanilla. Fold in walnuts. Keep raisins separate.

On a floured surface, roll out each piece of dough into a roughly rectangular shape to about 1/4 inch thickness. Spread 1/4 of the filling, minus raisins, evenly over rolled-out dough to within an inch of the edges. Sprinkle raisins over filling. Roll up dough and filling, like a jelly roll, into a loaf. Place on ungreased baking sheet. Cover and let rise in a warm place for 1 hour (loaf may almost double in size). Bake at 350 degrees F for 40-50 minutes. Brush with butter, cover with towel until cool.