Recipe by grandma2969
READY IN: 3hrs 30mins




  • 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.