Great-Great Grandma Chernick's Potica Recipe
- 1 cake or package of active dry yeast (2.25 tsp)
- 0.25 cup warm water
- 0.75 cup lukewarm milk
- 0.25 cup sugar
- 1 tsp salt
- 1 egg
- 0.25 cup soft shortening (crisco)
- 3.25-3.75 cups flour
- 0.25 cup softened butter
- 0.5 cup brown sugar (packed)
- 1 egg
- 0.25 cup milk
- 0.5 tsp vanilla extract
- 0.5 tsp lemon extract
- 2 cups ground walnuts (not chopped)
- Dissolve yeast in warm water.
- Stir in warmed milk, sugar, salt, egg, and shortening.
- Mix in flour until dough is easy to handle.
- Turn out on lightly floured board and let stand for 10 minutes.
- Knead until smooth and elastic, then round up in greased bowl.
- Bring greased side up, cover with damp cloth, let rise at 85°F until hole remains when finger is pressed deeply into dough, approximately doubled in bulk -- about 2 hours.
(tip: preheat oven at 250°F for ~2 minutes, shut off oven, insert dough)
- Punch down, round up on board, cover. Let rest for 15 minutes.
- While dough is resting, prepare the filling: thoroughly mix the butter, brown sugar, and egg.
- Stir in the milk, vanilla, and lemon extract, then blend in the walnuts.
- Place dough on a large floured cloth and roll it out almost paper thin into a rectangle, 20x30".
- Spread filling over dough, bringing it to the edges.
- Starting at the wide side of the rectangle, lift cloth and let dough roll up like a jelly roll. Seal well by pinching edges into dough.
- Place in greased, oblong pan (13x9.5x2") or onto greased cookie sheet in snail shape.
- Let rise until impression remains when dough is touched gently -- about 1 hour.
- Heat oven to 325°F (slow moderate)
- Bake 40-45 minutes. If top browns too quickly, cover with brown paper.
- Let cool before slicing.
Eat it as-is, spread butter on it and microwave it for a few seconds, or my personal favorite: top it with a thick slice of ham.