Prep 3 hrs
Cook 30 mins
this jelly roll style coffee cake with its walnut cinnamon filling is a Yogoslavian favorite found in Minnesota bakeries...the rich yellow yeast dough is made with milk, egg, and sugar..it requires three risings, so plan accordingly..it is an exceptional coffee cake..
- 1 ounce instant yeast
- 1⁄4 cup warm water, mixed with
- 1⁄4 teaspoon sugar
- 3⁄4 cup milk
- 1⁄4 cup granulated sugar
- 3⁄4 cup butter, room temperature
- 1 large egg
- 2 large egg yolks
- 1 teaspoon salt
- 4 1⁄4-4 1⁄2 cups flour
- 1 1⁄2 cups walnuts
- 1⁄2 cup heavy cream
- 1 tablespoon butter, softened
- 1⁄2 cup dark brown sugar, packed
- 1 grated lemon, rind of
- 1 large egg, lightly beaten
- 2 teaspoons ground cinnamon
- in a small bowl, sprinkle the yeast over the warm sugared water --.
- in a small pan, scald the milk and add the granulated sugar and 1/4 cup of the butter.
- When cool, add the beaten egg, egg yolks and salt to the milk.
- Meanwhile, plae 4 1/4 cup flour and the remaining 1/2 cup of the butter into a large food processor bowl or a large mixing bowl.
- process for 15 seconds or until well combined.
- then add the milk and egg mixture plus the yeast mixture.
- process until the mixture forms a ball.
- if the dough is too sticky to form a ball.keep the processor on and add flour.1 tbls at a time until it comes together.
- continue processing untl the ball rotates around the bowl 25 times.
- if doing hand mixing or using the dough hook attachment on your mixer, mix to knead until a smooth dough is formed.
- if flour needs to be added "less is more" dough that is slightly sticky is better than dry dough.
- let the dough rest 5 minutes, then turn it onto a floured surface and knead a few times.
- Place the dough in a lightly greased large bowl.turn once and cover lightly with plastic wrap.
- let rise in a warm spot (approximately 80* until doubled, about 1 hour.
- punch down thoroughly, oil the top and let rise again, until doubled, about 1 more hour.
- Meanwhile, make the filling.
- process the nuts in a food processor until fine (or chop in a blender) transfer to a medium bowl.
- in a small saucepan, heat the cream to almost a boil.
- add the hot cream to the nuts, along with the butter, brown sugar, lemon rind, egg and cinnamon.
- process to blend well.
- After the dough has risen the second time, punch down and divide in half.
- transfer to a floured surface and roll out each piece of dough into a rectangle, about 14 x 24" and 1/8" thick.
- roll as thin as possible for a really fine poticia.
- spread one rectangle with half the walnut filling, spreading it to within 1" of the edges.
- starting at the long side of the rectangle, roll up the poticia firmly, jelly roll fashion --.
- repeat with remaining dough and filling.
- transfer the rolls to a large greased baking sheet.
- shape each into a coil or U shape, seam sides down.
- the U shape is used for economy of space.a snail-like coil makes a more attractive gift.
- let the poticia rise again until doubled.about 45 minutes.
- preheat the oven to 350*.
- brush the tops of the poticia with the beaten egg and bake for 30-40 minutes or until lightly browned.
- remove to a wire rack to cool.
- just before serving, sprinkle with confectioners' sugar.
- if freezing, add confectioners' sugar after thawing completely.
thank God I found this. My grandmother & great grandmother came over rom the old country (Austria) and made this ALL THE TIME. I don't have a recipe for what she did but she also made it in chocolate form. I can't wait to try it!