Potica: thinly rolled dough spread with cinnamon and walnuts, then rolled into a loaf; served best with hot, black coffee at mid-morn--or anytime at all.
1813 3rd Ave E, Hibbing, MN
Recipe at web site below and on separate page in this blog.
Slovenian Walnut Potica
This recipe is from the cookbook, Cooking on the Range, submitted by Jean Karsman of the Slovenian Women’s Association of Chisholm, Minnesota. (Many jealously guard their potica secrets.)
5 tsp. dry yeast
1 Tbsp. sugar
1/2 c. warm water
In a one-cup measure, dissolve yeast in warm water, add sugar, stir and let bubbles form on top.
Combine the ingredients to make the dough. Separate into two parts to make the top and bottom crusts for a 9-inch pie plate.
1-1/2 c. scalded milk (1 minute in microwave) Can use half as canned milk or half-and-half cream.
1/2 c. sugar
1 tsp. salt
1 stick margarine
2 beaten eggs
6-1/2 to 7 cups flour (Jean uses Gold Medal regular)
Scald milk and margarine in microwave for 1 minute, add sugar, salt, eggs and yeast mixture. Stir and add flour, beginning with 6 cups, then gradually adding more flour until dough is no longer sticky.
Knead – with a dough hook or by hand on floured board for about 20 minutes until smooth. (Jean does half with dough hook at a time, and then kneads all for several minutes to combine.) Place in well-greased large bowl, cover and let rise in warm place or put bowl in hot tap water, changing water frequently to keep hot. (No kneading after dough is risen to top.) Line three pans with parchment paper. (Jean has 14-inch pans, so she makes three strips out of one batch as her table is 42 inches.) Spray paper with cooking spray such as Pam.
6 c. ground walnuts (about 1-1/2 lbs.)
1 c. white sugar
1 c. brown sugar
3 eggs beaten with 1 tsp. almond flavoring
1 c. scalded cream or canned milk with 1 stick real butter melted in and 1/2 c. honey
1 tsp. cinnamon
Add hot liquid to ground walnuts that have been mixed with sugars and cinnamon. Stir well, add eggs.
Return to bread dough, which should plop, not run. Carefully dump dough onto table that has been covered with a twin sheet or table cloth and lightly floured. Start with a rolling pin, rolling the dough to a rectangle about 24 by 36 inches. Then stretch dough to 42 by 60 inches or to your table size. Cut off any thicker edges. Drop filling by large spoonfuls over two-thirds of the dough (using hands spreads easiest and most uniformly.) Spread evenly to edges and pick up short edge of cloth and gently roll over and over itself.
Cut into pan-size strips and patch with leftover thin dough or cut with a small plate and pinch ends shut. Place in prepared pans and prick with cake tester (or turkey pin) to prevent air bubbles. Cover and let rise about 40 minutes.
Preheat oven to 325° F or 350° F depending on oven. Bake 35 to 45 minutes until golden brown. (Jean bakes hers at 340° F for about 35 minutes.) Remove from oven and let cool in pans for 20 minutes. Carefully dump out in hand, remove paper and set on a cooling rack. Cover with a cotton cloth and cool. (Jean wraps hers in plastic wrap and then freezer foil.) Freezes well for up to six months.