Breads:

Potica (Croatian)

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Ingredients

1/2 cup sugar
1 teaspoon salt
1/4 cup butter or margarine
1 cup hot milk
2 packages active dry yeast
1/4 cup warm water
2 eggs
4-1/2 cups sifted flour
Filling:
3 eggs
4 cups walnuts, ground and finely chopped
1 cup light brown sugar, firmly packed
1/3 cup butter or margarine (melted
1-1/2 teaspoons cinnamon, optional
1 teaspoon vanilla extract
2 tablespoons butter, melted

Instructions

Stir sugar, salt and 1/4 cup butter in hot milk. Cool to lukewarm. Sprinkle yeast over warm water in large bowl. Stir to dissolve. Stir in lukewarm mixture. Add eggs and 2-1/2 cups flour. Beat at high speed with electric mixer 2 minutes. With wooden spoon gradually beat in remaining 2 cups of flour. Knead with hand until dough is stiff enough to leave side of bowl. Place dough in lightly greased large bowl. Turn dough over to bring greased side up. Cover with towel. Let rise in warm place free from drafts until double in bulk, about 1 hour. Make filling in bowl. Beat eggs. Add nuts, brown sugar, butter and vanilla. Stir to blend well. Punch dough down. On lightly floured surface, turn out dough. Cover with bowl and let rest 10 minutes. Roll out to rectangle 30-inches long and 20-inches wide. Spread with filling to 1 inch from edge. Starting with the wide side, roll up tightly as for jelly roll. Seal by pinching edges to dough with fingers. On large cookie sheet, form dough in large coil, seam side down. Let rise in warm place, covered with towel, until double in bulk. Bake 35 to 40 minutes until golden. Cool on wire rack. Slice crosswise. Makes 4 pound loaf

Pat Barnes
Rock Island