*  Exported from  MasterCook  *
 
                     TWO HOUR NUT ROLLS - QUICK POTICA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       pk           Yeast, cake or dry
      1/3   c            Milk, lukewarm
    6       c            Flour
    1       t            Salt
    3       tb           Sugar
      1/2   c            Butter or margerine, melted
    1                    Eggs, beaten slightly
    1       c            Evaporated milk, warm
 
   Source: Treasured Slovenian & International Recipes
   
   *DIRECTIONS* Dissolve yeast in warm milk. Crumble in
   well so this mixture is smooth. Combine flour, sugar,
   salt. Add warm evaporated milk, melted butter and
   eggs. Now add the yeast mixture and mix well together.
   Then knead this dough until smooth and handles well.
   Divide dough into two parts. Roll out each part as
   thin as possible and spread with honey nut filling.
   
   We suggest that you prepare the filling before you
   make the dough, so as to have it ready to spread on
   immediately, as you do not need to have the dough rise
   before spreading on filling.
   
   *ÿLLINGÿ INGREDIENTS* 1 lb. nut meats, ground 1/2
   cup butter or margerine, melted 1/2 cup evaporated
   milk, scalded 1/2 cup honey 1 egg, well beaten 1 cup
   sugar 2 cups yellow raisins (Sultanas) 1 tsp. cinnamon
   
   *DIRECTIONS* Pour scalded milk over nuts. Add sugar,
   honey and melted butter. Mix well. When cool add
   beaten egg and cinnamon. Now spread this mixture over
   rolled dough, sprinkle on the raisins. Roll up as for
   jelly roll and set this aside in warm place to rise
   until double in size. Bake in 350 F oven for 35 - 40
   minutes. Before baking brush over top with one egg
   beaten in with 1/2 cup milk, for golden crust.
   
   *VARIATIONS*
   
   Grandma uses pecans or English walnuts, and doesn't
   use raisins. When she roll out the dough she then
   places it on a smooth towel so that it will be easier
   to roll up the dough. Cover the potica while rising
   with same towel.
   
   << Joyce Monschein >>
  
 
 
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