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Slovenian Potica
1-1/2 tsp active dry yeast
1/4 c white sugar
1/4 c milk, lukewarm
1 c butter, softened
6 egg yolks
1-1/3 c milk
5 c all-purpose flour
1 tsp salt
1 c butter, melted
1 c honey
1-1/2 c raisins
1-1/2 c chopped walnuts
1 tbs ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). In a small mixing bowl, dissolve yeast, 1 tsp sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes. In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
Recipe featured in Bread Daily on 9/11/01.