| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Slovenian | Desserts | 6 | Servings |
INGREDIENTS
| 2 | pk | Yeast, cake or dry |
| 1/3 | c | Milk, lukewarm |
| 6 | c | Flour |
| 1 | ts | Salt |
| 3 | tb | Sugar |
| 1/2 | c | Butter or margerine, melted |
| 1 | Eggs, beaten slightly | |
| 1 | c | Evaporated milk, warm |
INSTRUCTIONS
Source: Treasured Slovenian & International Recipes *DIRECTIONS* Dissolve yeast in warm milk. Crumble in well so this mixture is smooth. Combine flour, sugar, salt. Add warm evaporated milk, melted butter and eggs. Now add the yeast mixture and mix well together. Then knead this dough until smooth and handles well. Divide dough into two parts. Roll out each part as thin as possible and spread with honey nut filling. We suggest that you prepare the filling before you make the dough, so as to have it ready to spread on immediately, as you do not need to have the dough rise before spreading on filling. *=FILLING=-= INGREDIENTS* 1 lb. nut meats, ground 1/2 cup butter or margerine, melted 1/2 cup evaporated milk, scalded 1/2 cup honey 1 egg, well beaten 1 cup sugar 2 cups yellow raisins (Sultanas) 1 tsp. cinnamon *DIRECTIONS* Pour scalded milk over nuts. Add sugar, honey and melted butter. Mix well. When cool add beaten egg and cinnamon. Now spread this mixture over rolled dough, sprinkle on the raisins. Roll up as for jelly roll and set this aside in warm place to rise until double in size. Bake in 350 F oven for 35 - 40 minutes. Before baking brush over top with one egg beaten in with 1/2 cup milk, for golden crust. *VARIATIONS* Grandma uses pecans or English walnuts, and doesn't use raisins. When she roll out the dough she then places it on a smooth towel so that it will be easier to roll up the dough. Cover the potica while rising with same towel. << Joyce Monschein >> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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