Etta's Unforgettable Potica
photo by Brad H.
- Ready In:
- 4hrs 45mins
- Ingredients:
- 16
- Yields:
-
2 loaves
- Serves:
- 24
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
directions
- 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°F.
- Bake for 40 - 45 minutes or until golden brown. Transfer to a wire rack. Let cool slightly and serve warm or cool completely.
RECIPE SUBMITTED BY
BlueHyacinth
Hot Springs National Park, Arkansas
Hi, I live in Hot Springs, AR, but originally hail from the great windy city, Chicago. I have a house full of animals, all rescues, 8 parrots, 4 dogs and a cat. I am passionate about animals, especially ones that have been abused and neglected. If I had the money, I would buy a farm and fill it with animals that needed homes. I've been this way since I was a child and it seems I have passed my passion on to my daughter. How my poor husband puts up with us I don't know, buy he's a great guy and pitches right in with all the animals. He's a chef at a local resort (and an assistant zoo keeper when he gets home...lol).