Potica recipe

2 servings

1 1/2 teaspoons active dry yeast

1/4 cup white sugar

1/4 cup milk, lukewarm

1 cup butter, softened

6 egg yolks

1 1/3 cups milk

5 cups all-purpose flour

1 teaspoon salt

1 cup butter, melted

1 cup honey

1 1/2 cups raisins

1 1/2 cups chopped walnuts

1 tablespoon ground cinnamon

In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk.

Mix well, and let stand until creamy, about 10 minutes.

In a large mixing bowl cream the butter with the remaining sugar.

Add the egg yolks one at a time, beating well after each addition.

Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well.

Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease one or two cookie sheets.

Deflate the dough and turn it out onto a lightly floured surface.

Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness.

Spread each piece with melted butter, honey, raisins, walnuts and cinnamon.

Roll each piece up like a jelly roll and pinch the ends.

Place seam side down onto the prepared baking sheets.

Let rise until double in volume.

Preheat oven to 350 degrees F (175 degrees C).

Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.