“Each year, I make potica, a traditional holiday bread, for my son as a reminder of his rich heritage. The recipe was handed down from his Slovenian grandmother.” — Gloria Flanders, Winchester, Virginia
Prep time: 4 hours Cooking time: 50-60 minutes
You Will Need 3/4 cup milk 1/2 cup, plus 1 teaspoon, sugar 1/2 teaspoon salt 1/4 cup butter 1 package active dry yeast 2 eggs, beaten 3 cups flour, sifted
Filling 1/4 cup butter 1/4 cup honey 1/4 cup sugar 1 pound ground walnuts 1 egg, beaten 1 teaspoon lemon juice 1 cup whipping cream
What to Do 1. Heat milk in saucepan. Add 1/2 cup sugar, salt, and butter, and let cool.
2. Dissolve yeast in 1/2 cup lukewarm water with 1 teaspoon sugar. When yeast rises, add to milk mixture in large bowl. Add eggs, then add flour a little at a time, beating in well.
3. Keep adding flour, kneading in well, until dough can be handled without sticking. Knead dough 10-15 minutes; place it in greased bowl, turning it to coat on all sides.
4. Place a tea towel over bowl and let dough rise in a warm place, until it is doubled in size. Make filling while dough is rising.
To make filling: 1. In a saucepan, melt butter, honey, and sugar and stir well. Pour over walnuts in a large bowl. Add egg and lemon juice; stir well.
2. With electric mixer, whip the cream in a separate bowl until it holds peaks. Fold into the walnut mixture. Set aside.
3. Spread half the dough on a floured board and roll out thinly in a rectangle. Cut off thick edges. Spread dough with filling, spreading to within 1 inch of edges. Roll up like a jelly roll. Moisten edges and pinch to seal them so filling won’t run out. Place in a greased loaf pan. Repeat with remaining dough in another pan.
4. Cover with tea towel and let poticas rise in a warm place. Bake in a preheated 325°F oven for 50-60 minutes.