Potica

This recipe came from Vanda (Gram) Krosky. She shared it with my Grandma Amelia Wuertz and others. I remember getting a loaf from my Grandma Amelia or my mom & dad every Christmas, even after Diana & I moved away from Colorado. Diana has since learned how to make it and does it every Christmas with the honey we get from our hives. We usually have this recipe at the Christmas time. My mom (Marlene) say's that she like's Vonda's receipe where the nuts in the filling are not as fine as a butter paste but they are a little bigger and crunchy.

Ingredients

• 1-1/2 C milk (scalded then cooled to lukewarm)
• 1/2 C of butter
• 3/4 C sugar
• 2 t salt
• 2 pkg yeast
• 1/2 C warm water
• 2 eggs
• 8 C flour

Filling

• 1 C Honey
• 2 C Finely chopped walnuts
• 1/4 C butter
• 1/2 C evaporated milk
• 2 eggs beaten
• 1/4 t salt
• 1/2 t vanilla
• 1 t lemon juice

Filling Preparation

1. Heat honey over stove
2. Add walnuts, butter, evaporated milk, eggs, salt
3. Cook 10 minutes
4. Remove from heat and vanilla and lemon juice

Dough Preparation

1. Mix milk, butter, sugar and salt
2. Cool to lukewarm
3. Dissolve yeast into warm water and let grow (sit until foamy)
4. Pour into milk mixture
5. Add eggs (beaten)
6. Add flour
7. Knead
8. Let Rise until doubled in size.

Preparation

1. Roll dough thin (1/4" or thin as you can get it)
2. Spread filling on top of dough
3. Roll tightly
4. Place in greased and floured bread pans and let rise.
5. Bake at 350 degrees for 35 to 40 minutes or until done.
6. Makes 2 large loaves (4 small loaves)
   
   
7. Roll dough out till its very very thin. 
8. Spread filling and roll up very tightly.
9. A loose roll means air pockets in the bread. 
10. Place in floured/greased bread pans. 
11. Bake 350 degrees for 35-40 min.