Potica

Makes 3 loaf pan-sized Poticas.

Ingredienrs:

FOR THE YEAST MIXTURE;

• 1 tablespoon granulated sugar 
• 1 1/2 teaspoons traditional yeast 
• 2/3 cup warm homogenized milk 

FOR THE DOUGH:

• 1/3 cup unsalted butter, room temperature 
• 1/2 cup granulated sugar 
• 3 egg yolks (save the whites for the walnut filling)
• 1 packet vanilla sugar (9g)
• 1 teaspoon salt 
• Zest or 1 lemon 
• 2/3 cup homogenized milk 
• 4 cups all purpose flour, sifted 

FOR THE WALNUT FILLING:

• 2 cups finely ground walnuts 
• 1/2 cup hot homogenized milk 
• 1 cup granulated sugar 
• 1 packet vanilla sugar (9g)
• zest of 1 lemon 
• 1/4 cup melted butter 
• 2 tablespoons sour cream 
• 2 tablespoons dark rum 
• 3 egg whites 

For the raisins (optional):

• 1 1/2 cups golden seedless raisins 
• 1/2 cup dark rum

Instructions:

Prepare the yeast mixture:

1. Dissolve 1 tablespoon of sugar and 1 1/2 teaspoons traditional dry yeast in 2/3 cup warm milk. Cover and set aside.

Prepare the raisins (if using):

1. In a medium bowl, combine the raisins and rum and set aside.

Prepare the dough:

1. In a large mixing bowl, cream together 1/3 cup butter and 1/2 cup sugar.
2. Add egg yolks, beating well after each addition. Beat for 5 minutes after all 3 egg yolks have been added.
3. Add the remaining dough ingredients. Mix until well combined. Dough will be sticky. Knead for 10 minutes until the dough is smooth and elastic.
4. Divide the dough into 3 equal portions.
5. Place in a large bowl and completely coat each portion with oil.
6. Cover and let rise in a warm place for 2 hours. Inside a microwave after warming it up for 1 minute is ideal.

Prepare the walnut mixture:

1. In a large bowl, add the walnuts and hot milk. Stir to combine and let cool slightly.
2. Add the remaining ingredients for the walnut mixture except for the egg whites and mix well to combine.
3. In a separate bowl, whisk the egg whites until stiff peaks form.
4. Gently fold in the egg whites to the walnut mixture.