Potica (Nut Roll)

Another Christmas tradition from my mom’s side of the family.

Bread (2 loaves):

4 1/4 – 4 1/2 cups all purpose flour
1 package active dry yeast (approximately 2 1/2 teaspoon)
1 cup milk
1/2 cup granulated sugar
1/4 cup butter
2 tsp salt
2 eggs, beaten

In saucepan, heat together milk, sugar, butter and salt just till warm (115 F/46C).  Add 1-2T of milk mixture to yeast, let sit 10 min until foamy.
Add 1 1/2 cups of the flour to yeast and the rest of the milk mixture, and the eggs.   mix throughly by hand with wooden spoon.  Add enough of remaking flour to make moderately stiff dough.  Knead on floured surface until smooth and elastic (8-10 min).  Place in a greased bowl, turn once to grease surface.  Cover, let rise until doubled (1 hour).
Divide dough in half.
Roll each half on floured surface to 24x 14 inch rectangle.  Spread each with half of the filling.  Beginning with long edge,Mollie up jelly roll fashion.  Wet edge and pinch to seal seam and edges.  Coil loosely on greased baking sheets.  Cover, let rise till double (1 hour).
Bake 350 (175C) for 20 min, cover with foil and bake additional 15 min.
Cool, frost with icing if desired, top icing with chopped walnuts.

1/4 cup butter, melt in pot
Add:1 cup granulated sugar
1/4 cup milk
1/4 cup honey
1 tsp cinnamon
Bring to a roiling boil.
12 ounces ground walnuts (3 cups)
Cool slightly, stir in:
2 beaten eggs
2 tsp lemon juice

Icing (optional)
1/4 cup milk
2 cups sifted powdered sugar
1 tsp vanilla
Dash salt
Chopped nuts


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