Povitica (potica) Recipe
Yield: 2 CakesRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
6 cup: Sifted flour,
1/2 lbs: Butter,
6: Egg yolks,
1/2 cup: Sugar,
2 package: Dry yeast, softened in 1/2 cup lukewarm water
2 cup: Scalded milk, cooled to lukewarm
FILLING
1 Stick: butter,
1 cup: Milk,
2 lbs: Walnuts, ground
3 cup: Sugar,
3: Egg whites, beaten stiff
1 tsp: Salt,
Directions:
Work butter into flour. Make well in flour, adding rest of
ingredients, yeast last. Add more flour if necessary and knead. Let
rise until double.
Prepare filling. Heat butter over low heat, then add the milk. Heat
together then add sugar, stirring constantly. Add walnuts and mix
well. Fold in stiffly beaten egg whites. Remove from heat. Roll dough
as thinly as possible, then stretch with hand to make thinner. Spread
filling over stretched dough. Roll dough into round shape. Place in
well greased pan and let rise until double. Bake at 325 degrees for
one hour or until crust is golden brown. Makes one very large or two
medium size Poticas. Source: Cookbook USA
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp
ingredients, yeast last. Add more flour if necessary and knead. Let
rise until double.
Prepare filling. Heat butter over low heat, then add the milk. Heat
together then add sugar, stirring constantly. Add walnuts and mix
well. Fold in stiffly beaten egg whites. Remove from heat. Roll dough
as thinly as possible, then stretch with hand to make thinner. Spread
filling over stretched dough. Roll dough into round shape. Place in
well greased pan and let rise until double. Bake at 325 degrees for
one hour or until crust is golden brown. Makes one very large or two
medium size Poticas. Source: Cookbook USA
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp