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1/2 cup evaporated milk, scalded
1 to 1-1/2 pounds English walnuts, ground
1 cup sugar
1/2 cup honey
1/2 cup butter, melted
1 egg, beaten well
1 teaspoon cinnamon
2 ounces yeast
1/2 cup lukewarm milk
6 cups flour
3 tablespoons sugar
1 teaspoon salt
1 cup warm evaporated milk
1/2 cup melted butter or margarine
3 eggs, slightly beaten
Beaten eggs for brushing tops of poticas
For the filling, pour 1/2 cup scalded milk over nuts. Add sugar, honey and melted butter. Mix well. When cool, add one egg and cinnamon.
For the dough, disolve yeast in warm milk. Combine flour, sugar and salt in separate bowl. Add warm evaporated milk, melted butter and eggs to flour mixture. Add yeast mixture and mix well, then knead the dough until smooth and pliant. Roll dough to 1/4-inch thick and spread with honey nut filling.
Roll up as for a jelly roll and place in three 5x9-inch, well-greased bread pans. Prick tops in several places with a fork. Cover and let rise until double in bulk. Brush tops with beaten egg and bake at 350 degrees 45-60 minutes.