W
Whimsy
Guest
This is a family tradition for Christmas and Easter. My mother and all my aunts used to make these by the dozens. I can remember my mom spending a whole day making nut rolls. I now make them on occasion for the holidays but it is becoming a lost art in the family. One of my nieces emailed me for the recipe as she is now in California and would like to make it for her son who is graduating from the Marines.
Nut Roll or Potica in Slovenian (pronounced Po Teets Za)
The dough
1 1/2 cups milk (scaled)
1/2 cup butter
3/4 cup sugar
2 tsp. Salt
2 pkgs. Dry yeast
1/2 cup lukewarm water
8 cups flour
2 eggs
Scald milk, add butter, sugar, salt. Cool to lukewarm. Mix yeast into
water and let stand for 5 minutes. Stir until smooth. Measure flour out and sift if desired. Add yeast to milk. Add eggs and half of flour & beat well. Add remaining flour and knead until soft & pliable. (about 5 minutes)
Let rise in a warm place until double in size. Divide dough into 5 or 6 portions on lightly floured board. Roll into
rectangles about 10 x 13 and roll pretty thin. Spread filling and roll up like a jelly roll. Place on greased cookie sheets, (not to close together) and rise for 30 minutes. Bake at 300 for about 35 min. or until golden brown.
The filling
2 cups of honey
4 cups of ground nuts
1/2 cup butter or margarine
1 cup evaporated milk
4 eggs (beaten well).
1/2 tsp. salt
1 tsp. vanilla
Heat honey, add ground nuts, butter, cream and well beaten eggs and salt. Cook over low heat for 10-12 minutes or until mixture is thickened, stirring constantly. Remove from heat and add vanilla and chill well before placing mixture into dough.
The hints:
Make sure the eggs are beaten well before adding to the mixture
Use FINE ground nuts (any nuts will do)
I make the filling first so it has plenty of time to cool down before trying to roll it up into the dough so it will not ooze out so easily.
For a shiny appearance you can brush a mixture of egg & milk over the tops
before baking.
This recipe may be cut half but if you find you have more dough than filling at the end don't worry! Make a few cinnamon rolls instead!
Here is a website that gives you and idea of what it should look like when finished. These are square, ours are usually round.
http://www.potica.com/
Nut Roll or Potica in Slovenian (pronounced Po Teets Za)
The dough
1 1/2 cups milk (scaled)
1/2 cup butter
3/4 cup sugar
2 tsp. Salt
2 pkgs. Dry yeast
1/2 cup lukewarm water
8 cups flour
2 eggs
Scald milk, add butter, sugar, salt. Cool to lukewarm. Mix yeast into
water and let stand for 5 minutes. Stir until smooth. Measure flour out and sift if desired. Add yeast to milk. Add eggs and half of flour & beat well. Add remaining flour and knead until soft & pliable. (about 5 minutes)
Let rise in a warm place until double in size. Divide dough into 5 or 6 portions on lightly floured board. Roll into
rectangles about 10 x 13 and roll pretty thin. Spread filling and roll up like a jelly roll. Place on greased cookie sheets, (not to close together) and rise for 30 minutes. Bake at 300 for about 35 min. or until golden brown.
The filling
2 cups of honey
4 cups of ground nuts
1/2 cup butter or margarine
1 cup evaporated milk
4 eggs (beaten well).
1/2 tsp. salt
1 tsp. vanilla
Heat honey, add ground nuts, butter, cream and well beaten eggs and salt. Cook over low heat for 10-12 minutes or until mixture is thickened, stirring constantly. Remove from heat and add vanilla and chill well before placing mixture into dough.
The hints:
Make sure the eggs are beaten well before adding to the mixture
Use FINE ground nuts (any nuts will do)
I make the filling first so it has plenty of time to cool down before trying to roll it up into the dough so it will not ooze out so easily.
For a shiny appearance you can brush a mixture of egg & milk over the tops
before baking.
This recipe may be cut half but if you find you have more dough than filling at the end don't worry! Make a few cinnamon rolls instead!
Here is a website that gives you and idea of what it should look like when finished. These are square, ours are usually round.
http://www.potica.com/
