Etta'S Unforgettable Potica - cooking recipe

Ingredients
    DOUGH
    2 (1/4 ounce) envelopes active dry yeast
    1/4 cup warm milk (105 - 115 degrees)
    3 tablespoons all-purpose flour
    5 cups all-purpose flour
    1 tablespoon sugar
    1/4 cup sugar
    1 cup unsalted butter, softened
    6 egg yolks
    2/3 cup heavy cream
    2/3 cup milk
    1 teaspoon salt
    WALNUT FILLING
    1 cup good whiskey
    1 1/2 cups sugar
    2 eggs
    2/3 cup heavy cream
    6 cups walnuts, ground very fine
Preparation
    Pour whiskey over walnuts and let sit.
    Sprinkle yeast over warm milk in a glass measuring cup. Stir in 3 tablespoons of the flour and 1 tablespoon of the sugar. Let stand until foamy, about 10 minutes.
    Beat butter and remaining 1/4 cup sugar in a large bowl until creamy. Add yolks, one at a time, beating will after each addition. Stir in yeast mixture.
    Combine cream and milk in a small bowl.
    Combine 3 cups of the flour and salt in a second bowl. On low speed, beat flour/salt mixture alternately with cream mixture into butter mixture in 2 or 3 batches, beating well after each. With a wooden spoon, stir in remaining 2 cups flour; dough will be very soft. Turn dough out onto lightly floured board. Knead 12 - 15 minutes or until smooth and elastic, adding more flour as needed (about 1/4 cup total) to prevent sticking. Place dough in a greased large bowl, turning to coat. Cover with greased waxed paper and a clean kitchen towel. Let rise in warm place until dough is almost doubled, about 2 hours.
    Beat eggs, sugar and cream in a large bowl. Stir in walnuts & whiskey (don't worry, nuts will look purple from soaking in the whiskey). Set aside.
    Punch dough down. On floured work surface, divide dough into 2 pieces. Cover other piece with a greased waxed paper and a kitchen towel. Roll the remaining piece of dough into a long rectangle about 30x13-inch. Gently spread with 1/2 of filling on top, leaving a 1/2\" border all around the edge. Beginning with the short side, roll up tightly, jelly-roll style. Bring ends together to make a circle and pinch together. Place, seam side down, on a greased baking sheet. Cover with lightly greased waxed paper and kitchen towel. Repeat with remaining piece of dough and filling. Let rise in a warm place about 1 1/4 hours or until doubled in bulk.
    Heat oven to 350\u00b0F.
    Bake for 40 - 45 minutes or until golden brown. Transfer to a wire rack. Let cool slightly and serve warm or cool completely.

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