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Title: Aunt Mary'S Potica
Yield: 1 Serving

Ingredients

           Dough
      2 pk actIve baker's yeast
    1/4 c  warm milk(115f)
  5 1/4 c  All-Purpose flour
    1/3 c  sugar
      1 c  butter
      6    egg yolks
    2/3 c  heavy cream
    2/3 c  milk
           Walnut Filling
      3    eggs
  1 1/2 c  sugar
    2/3 c  heavy cream

Instructions

Day 1
1. To prepare the dough: sprinkle yeast over warm milk in glass measuring
cup. Stir in
the 3
tablespoons flour and 1 table spoon sugar. Let stand until foamy, about 10
min.
2. Beat butter and remaining 1/4 cup sugar in bowl until creamy. Add
yolks, one at a
time,
beating well at each. Stir in yeast mixture.
3. Combine cream and milk in samll bowl. Combine 3 cups flour and salt in
another bowl.
On
low speed, into butter mixture, beat 3 cups flour alternately with cream
mixture, in 2
or three
batches, beating well after each. With wooden spoon, stir in remaining
flour; dough
will be very
soft.
4. Turn dough out onto lightly flored board. Knead 12 to 15 min or until
smooth and
elastic,
adding more flour as needed(about 1/4 cup total) to prevetn sticking.
Place douch in
greased
large bowl, turning to coat. Cover with greased waxed paper and a clean
kitchen towel.
Let rise
30 min. Then refrigerate overnight for slow rise.
5. Prepare filling: beat eggs, sugar and cream in large bowl. Stir in
walnuts.
refrigerate,
covered, overnight. Remove from refrigerator 1 hour before using.
Day 2
6. Let dough stand at room temperature 2 hours. Let filling stand at room
temperature 1
hour.
7. Punch dough down. On floured work surface, divide dough in thirds.
Cover two pices
with
greased waxed paper and a kitchen towel.
8. Roll the remaining piece of dogh into an 18x14 inch rectangle. Spread
with 1/3 of
filling,
leaving a 1/2 in border around the edge. Beginning with short side, roll
up tightly,
jelly rool
fashion. Place, seam down, on greased baking sheet. Pinch ends to seal;
tuck under
loaf.
Cover with lightly greased waxed paper and kitchen towel. Repeat with
remaining pieces
of
dough and filling. Let rise until doubled in bulk, app. 1 1/4 hour**.
9. Heat oven to 350F. Bake 45-50 min, until golden brown. Transfer to
racks. Serve
warm. Or
cool completely; wrap securely in foil; freeze up to 2 months.

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Per serving: 7222 Calories (kcal); 358g Total Fat; (44% calories from fat);
120g Protein; 892g Carbohydrate; 2791mg Cholesterol; 2305mg Sodium
Food Exchanges: 33 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 67
Fat; 24 1/2 Other Carbohydrates

NOTES : ** Rising could take up to 2 1/2 hour depending on the temperature
in your
kitchen.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Family Circle-Dec-96

Preparation Time: 0:00

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