POTICA
Potica Dough:
½ cup lukewarm water
1 tsp. sugar
1 pkg. dry yeast
1½ sup milk
1 cup margarine
1 tsp salt
¼ cup sugar
About 7 ½ cups flour
Scald milk, margarine, salt and (¼ c.) sugar. Cool to lukewarm. Dissolve yeast in the water and 1 tsp. sugar. In a large bowl, combine the milk mixture with yeast and add the eggs. Add the flour and knead for at least 15 minutes. Cover and let rise till double in bulk.
Put the risen dough on a floured cloth ( I use a white sheet) and roll out very thin. Spread the filling and roll tightly like a jelly roll. Put into a well greased pans or loaf pans. Use a large fork and poke holes in the potica. Bake large potica for 1 hr. 45 min. If you wish to use loaf pans, bake 1 hr to 1 hr 15 min. in preheated 325degree oven. Leave in pan(s) for 15 min. before turning out.
Filling:
1 ½ lbs. walnuts
2 cups sugar
3 eggs
2 Tbsp. vanilla
1 tsp. cinnamon
1 can evaporated milk or 1 ½ cups half and half.
This recipe was from (Elizabeth Koenig Damjanovich ).
