Povotica
Christmas Potica Bread

Potica and povotica, in my experience are similar. Potica is a more
common usage in Slovenia and Povotica is used in Croatia.

Povotica

2 ounces of yeast
1 tsp. of suga
1/4 cup margarine or butter and margerine
8 eggs
1 pint sour cream
1/2 tsp. salt
1 cup sugar

Cover yeast with warm water, add 1 tsp. of sugar,
and set in warm place.
Put 2 pieces of margarine or 1 butter and 1 margarine (about
1/4 cup) into a bowl.
To butter add yolks of the eggs, separating whites in another bowl.
Add sour cream to this mixture.
Add 1/2 tsp. salt and 1 cup sugar. Mix everything well.
Add the yeast mixture and continue to mix.

Start to add flour a little at a time, mixing thoroughly.
When thick, start to knead. Add flour to a board. (or marble, etc.)
Turn dough out on board and knead dough, turning at all angles
Turn dough out on board and knead dough, turning at all angles
until dough no longer sticks on the board.
Test by imprinting with finger. When indentation springs back
it is ready. Place dough in bowl to rise. Let rise about
2 1/2 times in bulk.

Filling:
6 cups of walnuts, ground
2 cups of sugar
1 tsp. vanilla

Beat egg whites stiff; add 2 cups sugar slowly to whites.
This will be glossy and stiff;should stand up in high peaks
when tested. Clean beaters by holding above egg whites and beating
slowly. Fold in nuts, 1 cup at a time. Fold in vanilla;
fold mixture well.

Punch down dough; cut into 5 balls. Return 4 balls to bowl,
using flour between each ball to keep them separate. Take
the other ball and roll out to 14 x 14 inches on floured board.
Spread filling over the dough. Take one edge and roll gently
as in a jelly roll. Coat cookie sheet with Pam. Pinch the
edges of roll and set on sheet. Continue until all rolls are
made. Keep the rolls covered with a towel and out of drafts.
Let rise 1/2 to 1 hour. Bake 25 to 30 minutes at 350 F. until
golden brown. You will probably need 2 cookie sheets to fit
all.

Christmas Potica Bread

1/2 Tbsp. Active dry yeast
16 fl oz Milk ; lukewarm, divided
1/2 cup Granulated sugar
1/2 cup Melted butter ; 1 stick
1 tsp. Salt
1/2 tsp. Fresh grated lemon peel
6 cups All purpose flour

-NUT FILLING-
2 fl oz Milk ; heated
1 cup Ground or crushed walnuts
1/2 cup Granulated sugar
2 Tbsp. Honey
1/2 tsp. Fresh grated lemon peel
1 Tbsp. Sour cream
1 Egg , beaten
1 Tbsp. Rum
2 ts Vanilla
10 Vanilla wafer cookies, crushed


TO MAKE DOUGH:
In measuring cup, dissolve yeast in 2 ounces warm milk for 2 to 3
minutes. In a large bowl,combine yeast, remaining milk, sugar, butter,
salt and grated lemon peel. Add 4 cups flour and combine. Continue
adding flour to make a soft dough, beating with a wooden spoon. Knead
lightly on a floured cloth for 8 to 10 minutes. Let rise in
a greased bowl until doubled in size, about 45 minutes.

TO MAKE NUT FILLING:
In a small saucepan, pour hot milk over ground nuts and let rest for a
few minutes. Add sugar, honey, lemon peel and sour cream. Cook over low
heat until warm, about 5 minutes. Remove from heat and stir in beaten
egg. Set aside.

Spray two 9-by-5-inch loaf pans with nonstick cooking spray. Divide
dough in half. Roll each piece on a floured surface untilthin. Divide
nut filling evenly between dough pieces. Sprinkle crushedvanilla wafers
on top. Roll up as for jellyroll and pinch edges to sealthem. Place in
prepared bread pans. Let rise until double. Preheat ovento 375 F. Bake
about 45 minutes, or until golden brown. Makes 2 loaves,about 36
slices.

Per Serving (excluding unknown items): 2035 Calories; 41g Fat (17.5%
calories fr om fat); 20g Protein; 422g Carbohydrate; 3g Dietary Fiber;
182mg Cholesterol; 13 98mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 1 1/2 Non-Fat Milk; 7 1 /2 Fat; 26 1/2 Other Carbohydrates.

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