Potica (nut roll)

1 Servings

Ingredients

Quantity Ingredient
6 Egg whites, beaten til stiff but not dry
4 cups Chopped almonds
1½ cup Granulated sugar
1½ teaspoon Cinnamon
½ teaspoon Nutmeg
1 teaspoon Almond flavoring (or extract)
¼ cup Realemon juice
2 packs Yeast
1 cup Lukewarm milk
1 teaspoon Sugar
¼ pounds Butter -AND-
½ pounds Margarine (very cold)
5 cups Sifted all-purpose flour
2 tablespoons Sugar
1 teaspoon Salt
6 Egg yolks, beaten
Nut filling (above)
Slightly sweetened black coffee

Directions

NUT FILLING

POTICA

Here are some Polish recipes I've gotten from my mother-in-law. They are "word-of mouth" recipes, passed down from Grandma to Mom to me. Hope these help.

Mix all ingredients, then fold into beaten egg whites. If too thick to spread, add a little cream or half and half for easy spreading.

Potica: Dissolve yeast in lukewarm milk with 1 teaspoon sugar. Cut butter and margarine into flour with 2 tablespoons sugar and 1 teaspoon salt. When mixture is as fine as cornmeal, add dissolved yeast and beaten egg yolks.

Mix well. Shape into a ball, pat lightly with flour and wrap in waxed paper. Refrigerate 4 hours or overnight. Next day, divide roll in half.

Roll each piece into rectangle ¼ inch thick. Spread out filling and roll up like jellyroll. Place in greased 10 inch tube pans. Cover and let rise until doubled, 1½ hours. Brush tops with coffee and bake at 400 degrees for 45 minutes or til nicely browned.

Note: This is a must for all Polish households on holidays. Posted to EAT-L Digest 03 Apr 97 by "Raymond F. Falcon" <rfalcon@...> on Apr 3, 1997

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