I am not going to lie to you; this is A LOT of work and I only make during the holidays. Shari Simonds (a neighbor and friend) gave us a loaf as a gift. I tasted the bread and pretty much ate the whole loaf. Shari was kind enough to share this great recipe and became a family tradition for Christmas morning breakfast. Now my boys are grown and have family of their own. Hope they will carry on the recipe. The bread is best sliced, buttered and lightly toasted on one side under the oven broiler. The recipe makes 8 medium loaves. Since downsizing to one oven I have halved the recipe of the bread dough. I make the full amount of filling and freeze the second half. Works out great...
- 2 3/4 cups walnut halves
- 1 egg, beaten
- 2/3 cup honey
- 1/3 cup sugar
- 1/3 cup milk
- 1/3 cup unsalted butter
Directions for Filling:
In a food processor grind the walnuts to almost a paste.
In a small saucepan over medium heat; combine milk, sugar, egg, honey and butter. Heat stirring continuously until thickened to the consistency of German Chocolate Cake icing.
Cool slightly and add the walnut paste: stirring until well combined. Set aside to cool completely.
Ingredients for Potica Bread dough:
- 2 packages active yeast (or if halving recipe: 2 1/4 teaspoon instant yeast = 1 package active yeast)
- 1/2 cup warm water (if using instant yeast increase milk amount to 2 1/2 cups)
- 2 cups milk (warmed in the microwave to luke warm)
- 1 cup shortening
- 3 eggs, beaten (when halving 1 egg = 2 tablespoon)
- 1 cup sugar
- 1 teaspoons salt
- 8 cups flour (amount varies)
Directions for Potica Bread dough:
Heat the shortening in a small saucepan to just melted. Remove from heat and add the warmed milk and stir. Set aside.
Dissove yeast in 1/2 cup of warm water in a large bowl and allow to become frothy. I add just a pinch of sugar to help activate the yeast.
Add the shortening/milk mixture (making sure it has cooled to luke warm), eggs, sugar and salt. Stir to combine.
Add the flour; 2 cups at a time, incorporating well until dough begins to form. Continue to add the flour until dough is no longer sticky and kneads easily.
Grease a large bowl and place dough into the bowl and then turn out to grease the other side. Cover and place in a warm area for one hour; or until doubled.
Punch down the risen dough and turn out on to a floured surface. Divide dough equally into eight pieces.
With a rolling pin; roll each piece into thin rectangles. Spread filling evenly over the eight pieces.
Roll up each piece; tucking in the seam and the two sides. On a 9x13-inched baking pan place a piece of parchment paper cut to size. Grease the parchment paper and place four rolls per pan.
Allow to rise until almost doubled (about 30-40 minutes). Reheat the 3 cups water to boiling and place on bottom rack.
Bake in a preheated 350-degree oven for 30-35 minutes; until golden brown. Cool on racks. The bread freezes successfully.
