Potica (Nut Roll) and various flavors
INGREDIENTS
•
Potica
•
1 tablespoon active dry yeast
•
1/4 cup milk, warmed
•
1/3 cup sugar
•
1/4 cup sour cream
•
3 egg yolks
•
1 cup evaporated milk
•
6 tablespoons unsalted butter, softened
•
4 cups all-purpose flour
•
1 teaspoon salt
•
Nut Filling
•
4 tablespoons unsalted butter, melted
•
1/2 cup milk
•
1/2 cup honey
•
2 cups sugar
•
1-1/2 teaspoons ground cinnamon
•
1/2 teaspoon grated nutmeg
•
1/4 teaspoon ground cloves
•
3 egg whites
•
1-3/4 cups finely ground walnuts
•
Zest of 1/2 lemon, grated
•
1 tablespoon vanilla extract
•
Glaze
•
2 egg whites, lightly beaten
•
FLAVOR VARIATIONS:
•
Almond-Peach Potica
•
In the filling, replace the ground walnuts with ground almonds. Spread 1-1/2 cups peach preserves over the rolled-out dough before adding the nut filling.
•
American Coffee Potica
•
For the filling, reduce the milk to 1/4 cup and add 1/4 cup double-strength espresso.
•
Chocolate Potica
•
For the filling, replace the cinnamon, nutmeg, and cloves with 1/2 cup Dutch-processed cocoa powder, reduce the nuts to 1 cup, and add 3/4 cup ground chocolate.
•
Cream Cheese-Pine Nut Potica
•
Replace the nut filling with cream cheese filling (page 321 of the book) mixed with 1/4 cup ground pine nuts.
•
Poppyseed Potica
•
Replace the nut filling with 3-3/4 cups poppyseed filling (page 322).
•
Strawberry-Cream Cheese Poticia
•
Replace the nut filling with 3 cups cream cheese filling (page 321) mixed with 1 cup mashed and strained strawberries.
•
Walnut-Raisin Potica
•
For the filling, reduce the nuts to 1 cup and add 1 cup soaked raisins.
ADVERTISEMENT