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Potica

Grandma's famous nut roll

Prep
Cook
Serves 20people
Ingredients
Dough:
4
cups sapphire flour (heaping)
1
lb Blue Bonnet margarine (cold)
2
tbs sugar
1
tsp salt
2
pkg yeast
1/4
cup water
3/4
cup milk (warm)
6
egg yolks (large)
Filling:
9
egg whites, beaten stiff
1
lb ground walnuts (not too fine)
2
cups sugar
Directions
1.
Cut margarine into flour and sugar
2.
Add salt
3.
Mix yeast and hot water together
4.
Stir yeast mixture with warm milk to make one cup of liquid
5.
Add egg yolks and yeast mixture to flour mixture
6.
Mix with spoon, dough will be slightly sticky. Pat flour on the dough ball
7.
Place in baggie and refrigerate overnight
8.
Preheat oven to 400 degrees
9.
Mix sugar and nuts. Fold in beaten egg whites
10.
Divide dough into 3 parts (16"x8") on a floured cloth. Roll out the dough fairly thin - add nut mixture to bottom 2/3 of dough. Fold sides and roll up to fit longer greased loaf pan (12"x4"). Repeat with other rolls
11.
Let rise 45 minutes
12.
Brush top with sweetened black coffee. Pierce rolls
13.
Cook at 400 for 30 minutes, then lower to 375 for 10-15 minutes until nicely browned
14.
Can divide dough in half for angel food pans, or 1/4 for smaller loaf pans

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