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Potica Making

Potica (pronounced Poh-teet-sah) is an old world Slovenian sweet bread recipe that my Grandma Slabic brought over from Slovenia in the early 1900's. It's a Slovenian Christmas tradition and I, along with my siblings Tony & Anna and my nieces Beth & Kelsy, are carrying on this tradition to this day... (NOTE: RECIPE ADDED BELOW.) RECIPE: Numerous people have asked me to post the recipe so am posting it. I felt, in a way, that I didn't want to share Grandma's potica recipe but I think she would love to know that other people are using it as well as her family. Here goes... THE DOUGH: 1. Stir 1 package dry yeast with 1/4 cup of warm water until dissolved. Set aside. 2. Stir 3/4 cup lukewarm milk, 1/4 cup sugar, 1 tsp salt, 1 egg, 1/4 cup soft butter, and 2 cups sifted flour until well blended. 3. Mix together all of the above ingredients until smooth. 4. Begin mixing in enough of 2 additional sifted cups of flour to handle the dough easily. Mix with your hands and add the remaining flour until well blended. 5. Knead the dough with the heel of your hands for ten minutes on a lightly floured board. You may have to add small amounts of flour as the dough may be sticky and adhere to your hands. 6. Round up the dough and place in a large, greased bowl and loosely cover with a damp cloth. Let dough rise in a warm place, i.e. on stove top with oven (off and on) on warm until dough doubles in size. This takes roughly 1.5 hrs. Sprinkle the cloth cover occasionally so the top of the rising dough doesn't dry. 7. Punch down lightly and let rise again until almost double, which takes another 1/2 hour or so. I've found that it never doubles back to the original risen size. FILLING (Makes while dough is rising): 1. Cream together 1/4 cup soft butter, 1/2 cup brown sugar, 2 tsp cinnamon, and 1 1/2 tsp lemon extract. 2. Mix in 2 eggs, 1/4 cup milk, and 1/2 tsp vanilla. 3. Mix in 2 cups finely chopped walnuts. 3. Set aside ROLLING OUT THE DOUGH: 1. After the dough rises the second time, place it on a large, well floured muslim sheet or old table cloth. 2. Roll out until very thin, roughly 20" X 30". 3. Spread filling evenly over the entire dough in a thin layer. Be careful not to perforate the dough. 4. Sprinkle a generous amount of raisins on the filling. 5. Starting on the wide side of the oblong-filled dough, carefully lift the cloth and let the dough roll up like a jelly roll. Have a sharp knife handy to carefully scrape off portions that may adhere to the cloth. 6. Place in a greased bundt pan. I use an angel food cake pan that I use exclusively for potica. 7. Let it rest and rise for another hour in a warm location. Note: it may not rise much during this time. Don't worry about it. 8. Bake at 350 for 40-45 minutes. ENJOY!