• 7b7c58eeef03785a1f0ea3b1df5715b0

Holiday Potica Bread

Lilac, this is a Christmas/ Easter nut roll that I grew up on from the Pitts side of the family. My fathers, mothers, mother's, mother's side of the family was from Slovenia. This would be your Great-Great-Great Grandma's family recipe. Your Great-Great-Grandma Josephine's mother's.

Prep
Cook
Serves 10people
Ingredients
Dough
1/4
cup granulated sugar
1
tsp salt
1/4
cup butter
1
cup hot milk
2
pckg active dry yeast
1/4
cup warm water
2
eggs
4 1/2
cups unsifted all-purpose flour
Filling
3
eggs
4
cup (1ib) walnuts -ground very fine
1
cup light brown sugar-packed
1 1/2
tsp chinamon
1
tsp vanilla extract
1/3
cup butter-melted
Directions
1.
Make dough first
2.
I recommend using etc bread machine as it kneads it for you. (Follow bread machine directions with our ingredients)
3.
By Hand
4.
Stir sugar, salt, and butter into the hot milk. cool to lukewarm.
5.
In a large bowl sprinkle yeast over warm water ta activate yeast.
6.
Stir in Lukewarm milk mixture.
7.
Add 2 eggs to 2 1/12 cups of flour in bowl. Beat at high speed with electric mixer for two minutes.With wooden spoon gradually beat in remaining two cups of flour. Knead with hand until dough is stiff enough to leave side of bowl.Place dough in lightly greased bowl.
8.
Turn the dough over to bring up the greased side. Cover with a bowl. Let it rise in a warm place free from drafts until double in bulk (about 1 hour). Punch down twice.
9.
Filling
10.
In medium bowl, beat eggs lightly, add nuts, brown sugar, butter, cinnamon, and vanilla. Stir to blend well.
11.
Shape dough
12.
Shape dough. Punch down dough. On lightly floured surface ( I use wax paper) Turn out dough. Cover with bowl. Allow to rest for ten minutes.
13.
Roll out dough to a rectangle 30 inches long and 20 inches wide. (Smaller sizes if you want smaller rolls I prefer to make this in to 2/3 rolls) Spread with filling to 1 inch from edge.
14.
Starting from wide side, roll up tightly as for a jelly roll. Seal by pinching edges to dough with fingers. With palms of hands, roll back and forth so the at the roll is even all over. On large greased cookie sheet form roll into a large coil with seam side down.
15.
Let rise in warm place covered with towel, free from drafts until double in bulk (1 hour)
16.
COOK
17.
Preheat oven to 350*F
18.
Brush with 2 tsp of butter
19.
Bake 35 to 45 minutes until golden brown.
20.
Cool on wire rack. Slice crosswise 1/4 inch thick.
21.
Makes a 4 lb. loaf.

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