Walnut potica
Source of Recipe
Ely Family Cookbook
Recipe Introduction
Grandma B marked as very good in recipe book
List of Ingredients
Dough:
2 1/4/ C scalded milk
1 t salt
2 eggs, well beaten
1 large cake yeast or 3 pkgs dry
1/2 C sugar (scant)
1/4 lb. butter
7-8 C flour
Filling:
1 1/2 lbs. ground walnuts
1/4 lb. butter or more
2 eggs
1T vanilla
1 pint cream
1 1/2 C sugar
Recipe
Dough:
Break yeast into a cup. Add 2 tsp sugar and stir to a liquid. Add the butter to the scalded milk and cool. Add salt and sugar and beaten eggs. Add yeast and flour slowly and mix thoroughly. Knead well until you have a soft dough and it is not sticky. Dough should be soft so that it can be rolled. Let rise in a greased pan until double in bulk. While rising, make filling.
Filling:
Heat cream to boiling point, put in butter and stir until melted. Remove from heat and add sugar, eggs, walnuts, vanilla. Mix well. Taste filling and add more sugar or vanilla as desired. If too thick, add more cream or milk or canned milk. Should be good spreading consistency.
Roll out dough on lightly floured cloth. Roll until about
1/4 inch thick or a little less (not too thin). Do not pull dough. Spread filling on and roll carefully. Cut into strips big enough to fit in cake pan. Place 3 strips side by side in a well buttered cake pan. Let rise about 1/2 hour to 45 minutes, covered with a cloth. Bake in a slow oven, 325 degrees, about 1 hour and 15 minutes. When done spread with butter. Do not remove from pan until cool.
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