We have heard this Croatian bread called Potica (pronounced Po-tee-sa, and
also called Kolachi, Povitica, Nutbread, Orahnjaca or Povanica. But in the
village
that Emily and my family come from, Gerovo, in Gorski Kotar, we call it
Povitica. There is even a commercial baker in Kansas City that markets the
bread as "Strawberry Hill Povitica". (Strawberry Hill being the region
where our ancestors settled at the turn of the century.) What do you call
it where your ancestors came from? What is the origin of the word Povitica?
Call me at the phone number below.
If you would like a video tape on how to make this wonderful bread which
also includes a short history of Strawberry Hill and backed by tamburitza
music by our local musicians,make out a check to Povitica, and send it to
Povitica,
Croatian Council of Kansas City, 408 North 5th, Kansas City, Kansas
66101. If you need it quicker, call my office, Wolf Photography,
913/384-9653 and my wife Mary will take your order. Sister Katarina and
the children of St. Theresa's Orphanage in Zagreb will be thankful.
Don Wolf
Let me just add that this is not a bread but a cake. In fact it's a
Croatian walnut roll. I have copied these two related recipes from
Croatian Cuisine written by Alojzije and Ruzica Kapetanovic.
* Exported from MasterCook *
MAKOVNJACA (Poppy Seed Roll)
Recipe By : Croatian Cuisine by Alojzije and Ruzica Kapetanovic
Serving Size : 1 Preparation Time :0:00
Categories : Bread Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups flour
3/4 cup milk
1/4 cup sugar
2 cakes yeast
2 egg yolks
1 teaspoon lemon rind -- grated
6 tablespoons melted butter
1/4 teaspoon salt
--Filling:--
2 cups ground poppy seeds
1/2 cup sweet cream
3 tablespoons raisins
1/2 cup sugar
4 tablespoons honey
1/2 teaspoon cinnamon
1 tablespoon rum
1 teaspoon lemon rind
Allow the yeast to rise in one quarter cup of warm milk until
doubled in size. Sift the flour into a deep bowl. Make a well in the
center and place the yeast in the well. Add the remaining milk, sugar,
egg yolks, lemon rind, vanilla, butter and salt. Mix together well and
beat with a wooden spoon until blisters begin to form on the dough.
Place in a greased bowl, cover with a damp towel and allow to rise in a
warm place for about an hour or until doubled in bulk.
Divide the dough into two sections. Roll each section out very
thin, brush with melted butter and fill with poppy seed filling. Roll
like a savijaca* by filling the edge of the table-cloth on which the
dough was rolled out. Place the two sections of MAKOVNJACA on a well
greased baking sheet and allow to rise in a warm, draft-free place for
another half hour. Brush the rolls with a well beaten egg white and bake
at 350 F for about an hour until they become golden. Cool before slicing
and serving.
Filling:
Mix the finely ground poppy seeds, the lemon rind, raisins, sugar
and cinnamon. Spread this mixture over the rolled out dough. Heat the
cream. Combine the cream, honey and rum and pour this mixture over the
poppy seeds. Roll the MAKOVNJACA up like a sajivaca.
* savijaca is 'a roll' in Croatian.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
OREHNJACA (Walnut Roll)
Recipe By : Croatian Cuisine by Alojzije and Ruzica Kapetanovic
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--MAKOVNJACA Dough:--
3 1/2 cups flour
3/4 cup milk
1/4 cup sugar
2 cakes yeast
2 egg yolks
1 teaspoon lemon rind -- grated
6 tablespoons melted butter
1/4 teaspoon salt
--Filling:--
1/2 cup melted butter
3/4 cup sugar
1 cup hot milk
2 tablespoons strawberry jam
1 pound walnuts -- ground
1 teaspoon grated lemon peel
1/4 cup raisins
1 teaspoon cinnamon
2 tablespoons rum
MAKOVNJACA Dough:
Allow the yeast to rise in one quarter cup of warm milk until
doubled in size. Sift the flour into a deep bowl. Make a well in the
center and place the yeast in the well. Add the remaining milk, sugar,
egg yolks, lemon rind, vanilla, butter and salt. Mix together well and
beat with a wooden spoon until blisters begin to form on the dough.
Place in a greased bowl, cover with a damp towel and allow to rise in a
warm place for about an hour or until doubled in bulk.
Divide the dough into two sections. Roll each section out very
thin, brush with melted butter and fill with poppy seed filling. Roll
like a savijaca* by filling the edge of the table-cloth on which the
dough was rolled out. Place the two sections of MAKOVNJACA on a well
greased baking sheet and allow to rise in a warm, draft-free place for
another half hour. Brush the rolls with a well beaten egg white and bake
at 350 F for about an hour until they become golden. Cool before slicing
and serving.
OREHNJACA Filling:
Pour the scalded milk over the walnuts. Combine with the remaining
ingredients and allow to cool before spreading over the dough. Fill
with the walnut filling. Bake according to the directions for
MAKOVNJACA.
- - - - - - - - - - - - - - - - - -
NOTES : We have heard this Croatian bread called Potica (pronounced
Po-tee-sa, and also called Kolachi, Povitica, Nutbread, Orahnjaca or
Povanica. But in the village that Emily and my family come from,
Gerovo, in Gorski Kotar, we call it Povitica. There is even a
commercial baker in Kansas City that markets the bread as "Strawberry
Hill Povitica". (Strawberry Hill being the region where our ancestors
settled at the turn of the century.) What do you call it where your
ancestors came from? What is the origin of the word Povitica? Call me
at 913/384-9653 .
Let me just add that this is not a bread but a cake. In fact it's
a Croatian walnut roll.
Don Wolf
Article contributed by:
Date: Sat, 12 Jul 1997 12:22:01 -0600
Subject: Croatian Cakes
From: "Barry S. Marjanovich" <bsmarjan@freenet.calgary.ab.ca>
Newsgroups: soc.
* Exported from MasterCook *
Christmas Bread - Potica
Recipe By : Diana's Kitchen
<http://www.ebicom.net/kitchen/index.shtml>
Serving Size : 1 Preparation Time :0:00
Categories : Bread Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- beaten until lemon
colored
1 cup milk -- boiled and cooled
1 1/2 cups sugar
1 tablespoon salt
1 teaspoon lemon extract
3 cakes yeast
7 cups plus 2 tablespoon flour
1/2 pound butter -- melted
--Filling:--
1 1/4 pounds ground walnuts
1/4 cube butter -- melted
2 eggs -- beaten
2 cups sugar
1 pound raisins or dates -- ground
Combine 1/4 cup water, yeast and 2 tablespoons flour; let rise for
10 minutes. Mix eggs, 1 cup water, milk, sugar, salt and extract
together; add yeast mixture. Add remaining flour until damp; add
butter. Knead until smooth. Let rise until doubled in bulk. Roll out
dough. Spread Filling on dough; roll up like jelly roll. Let rise for
30 minutes. Bake at 350 degrees for 1 hour. Cool before slicing.
Keeps well. Combine all ingredients; mix well.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Slovenian Nut Potica
Recipe By : ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Dough:--
2 cakes compressed yeast
1/2 cup lukewarm milk
1 tbsp sugar
6 3/4 cups sifted all purpose flour -- 6 1/2 to 7
3/4 cup sugar
1 teaspoon salt
1 cup milk -- scalded and slightly
cooled
4 beaten egg yolks
2 beaten whole eggs
1/2 cup sweet butter -- softened
--Filling: --
1/2 pint sweet cream
1/2 cup butter
1/2 cup honey
2 pounds ground walnuts
1 teaspoon grated lemon peel
1 teaspoon vanilla
1 teaspoon salt
2 egg yolks
2 egg whites -- stiffly beaten
1 3/4 cups sugar
Dough Preparation:
Crumble yeast into lukewarm milk; add 1 tablespoon sugar, stir and
set aside till foamy. Sift flour, sugar and salt into a large bowl;
make well in center. Add cooled scalded milk, beaten egg yolks and
eggs, butter and yeast. Mix thoroughly . Knead until no longer sticky
(about 10 minutes). Form into soft ball and place in greased bowl.
Cover and put in warm place till double, about 1 1/2 hour.
Filling Preparation:
Scald sweet cream, butter, and honey together; pour over ground
nuts. Add lemon peel, vanilla and salt; mix. Fold in egg yolks, sour
cream and stiffly beaten egg whites. Blend in sugar. Set aside. Punch
down risen dough. Divide into 4 parts. Place 1 section of dough on
floured board. Roll to about ¼-inch thickness to about 9" x 22".
Spread nut filling on top of dough, leaving 1/2 inch plain dough on each
side. Roll up as a jelly roll. Pinch seam of dough closed. Place seam
side down in 9 x 5 x 3-inch greased bread pan. Repeat with other 3
sections of dough. Prick dough on top to prevent bubbles. Cover with
cloth and allow to raise for 45 minutes. Brush tops with melted
butter. Bake in preheated oven for about 45 minutes to 1 hour. Let
stand in pans for 10--15 minutes. Remove to cooling racks and allow to
cool completely.
- - - - - - - - - - - - - - - - - -
NOTES : © Shona A. Ward
* Exported from MasterCook *
POTICA (Traditional Slovenian Holiday Cake)
Recipe By : Copyright 1992 - 1995 by Weyand Associates, Inc.
Serving Size : 1 Preparation Time :0:00
Categories : Bread Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--YEAST:--
2 pkgs. dry yeast
1 teaspoon sugar
1/4 cup warm water
--DOUGH:--
5 cups flour -- (4 cups to start,
adding additional flour as needed)
1 1/4 cups warm milk
1/2 cup softened butter or margarine
3 egg yolks
1/2 cup sugar
2 tablespoons dark rum -- (or vanilla)
1 grated peel of lemon
1 Pinch salt
--FILLING:--
6 cups finely ground walnuts -- (approx. 1-1/2 to
1-3/4 lb.)
1 cup finely ground golden raisins
1/2 cup white sugar
1/2 cup brown sugar
2 Tablespoons dry bread crumbs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup honey
3/4 cup thick cream -- (or 1/2 and 1/2)
1/2 cup butter -- (or margarine)
3 egg whites -- beaten stiff
Yeast:
Sprinkle sugar over yeast and add warm water. Let it stand until
twice its original volume.
Dough:
Mix softened butter, sugar and egg yolks until the sugar is well
dissolved and mixture is frothy. Set aside. Warm up the milk, mix in
salt, lemon peel, and rum, and add to the butter mixture. Form the
dough out of the 4 cups of flour, yeast, and milk mixtures. The trick
is not to pour in all the milk mixture immediately; use about 3/4 to
start with, then add more as the dough forms.
Beat with electric mixer until smooth and elastic. Then keep
adding flour as needed, and mixing with a wooden spoon until of
consistency that dough can be handled without sticking. Place dough on
floured board and knead for about 15 minutes, adding flour as needed to
make a non-sticking dough. Place dough in a well-greased bowl; turn
dough upside down to grease top. Cover and let rise in warm place for
about 1-1/2 to 2 hours until double in bulk. While dough is rising,
prepare filling.
Filling:
Mix walnuts and raisins, and grind them together to keep raisins
from clumping. Combine all dry ingredients. Warm the cream and honey,
and melt the butter in this mixture. Add cream mixture to dry
ingredients and mix completely. Fold in beaten egg whites last. Let
filling cool as you roll out dough.
Assembly:
Roll out dough on table covered with a tablecloth well sprinkled
with flour. Roll out to 1/4" thick, 18" x 24" or bigger. Spread cooled
filling over entire dough evenly. Start rolling up dough by hand, jelly
roll fashion, stretching dough slightly with each roll. Start at an 18"
edge and roll in the 24" direction. Keep side edges as even as
possible. Continue to roll by raising the cloth edge slowly with both
hands so the dough rolls itself. Dust away any excess flour on the
outside of the dough with a pastry brush as you roll. Prick roll with a
toothpick as needed to eliminate air pockets.
With the edge of a spatula (pancake flipper) cut off each end of
roll to make it the length needed to fit around the inside of an angel
food cake pan. Place in well-greased angel food cake pan or Bundt cake
pan, being sure to arrange the seam where the roll ended against the
center. If you have a two-piece angel food cake pan, it is easiest to
roll the loaf onto and around the bottom plate of the pan, and then
lower this into the body of the pan. Cover with a cloth and let rise in
a warm place until double in volume. Bake about 1 hour at 325 degrees.
Put cut-off ends in greased loaf pans, cover with cloth and let
rise in a warm place until double in volume, then bake for 30 to 35
minutes at 325 degrees.
For a shiny crust, brush top before baking with 1 egg beaten with 1
Tablespoon milk, OR brush top with melted butter when taken from oven.
Let stand one hour before removing from pan. Loosen sides and
bottom with knife. Turn onto wire rack to remove, then turn over again
onto another wire rack to cool right-side up.
Once completely cool, turn upside-down on a cake plate and sprinkle
with powdered sugar.
Potica (paw tee' tzah) is a traditional Slovenian holiday cake.
Variations of it are also common in several other Eastern European
countries. When my Polish house cleaner saw it on the counter, she
said, 'Oh. Christmas Cake!'
Some of my fondest childhood memories are of being at my
grandmother's house and helping with the potica, and then enduring the
smell for hours before it was done and cool enough to eat. My
grandmother came over from the old country when she was twenty, and
lived in a Slovenian neighborhood in my hometown, and could she make a
tremendous potica! Well, my grandmother has been gone for twenty
years, but when I ran across a recipe for potica on the Slovenia home
page, I had to try it. And I was disappointed. It just wasn't the same
as my grandmother's.
So I challenged my mother to remember how her mother had made it.
And we looked up a dozen or more recipes in cookbooks and from other
family members and friends. And we made several poticas, refining the
recipe until we had it right. And now I can make potica as good as
grandma's.
The smell takes me back to my childhood and her kitchen, and so she
is with me still. And my child will take the smell with him, too, but
this time he will have the recipe!
One thing to note. Potica is supposed to rise very high, topping
out an angel food cake pan. In Slovenia they use special ceramic pans
which are higher still. To get the rise you should have, the
ingredients, the bowls, and the pans should all be warm, at least room
temperature, and the kitchen should best be very warm as well. This way
your potica won't catch a chill and fail to rise to expectations.
Measurements are all in English units, but the Slovenia home page
has conversions to metric and traditional Slovenian units.
- - - - - - - - - - - - - - - - - -
NOTES : Copyright 1992 - 1995 by Weyand Associates, Inc.
Last updated: December 4th, 1995
These pages maintained by: Richard F. Weyand
Please send all comments/problems to: weyand@mcs.com
* Exported from MasterCook *
POTICA
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Potica Dough--
600 grams wheat flour -- warmed,fine-grain
dry
60 grams fresh yeast
2 3/4 deciliters warm milk -- 2.5--3
100 grams softened butter
3 egg yolks
100 grams sugar
2 teaspoons dark rum
grated peel of 1 lemon
1 pinch salt
Sift the flour into a bowl (cover and set in a warm place if the
flour has not been warmed previously). Crumb the yeast into a large
cup, add 2 Teaspoon warm milk, 1 teaspoon sugar and mix; set the yeast
into a warm place to rise (the mixture should rise to at least twice its
original volume before usage).
Mix softened butter, sugar and egg-yolks and beat until the sugar
is well dissolved and the mixture is frothy. Warm up the milk, mix in
salt, lemon peel, rum and the butter mixture. Form the dough out of the
warm flour, yeast and the milk mixture -- the trick is not to pour in
all the milk mixture immediately: use about 3/4 to start with, then add
more as the dough forms (the quantity of milk (in the above list of
ingredients) is not quite fixed -- it depends on the quality of the
flour: with very fine-grain flour, very dry, use all 3 deciliter -- you
should use less with inferior quality flour). Beat the dough vigorously
with a wooden spoon until the dough is smooth and separates easily from
the spoon and the bowl. Cover the bowl with a cloth and set the dough
in a warm place to rise -- before continuing, the dough should rise to
twice its size.
Some Fillings
Chocolate: mix 200 grams softened butter with 4 eggs and 200 grams
sugar; beat the mixture until frothy; mix in 250 grams softened
chocolate (or powdered) and 250 grams chopped almonds
Walnut: scald 300 grams ground walnuts with 0.125 litre boiling milk;
mix in 2 Teaspoon dry bread-crumbs, 30 grams softened butter, 3 Teaspoon
thick cream, 2 egg-yolks, 1/2 teaspoon ground cinnamon, 1/2 teaspoon
ground cloves; beat 2 egg-whites until very stiff and fold into the
mixture.
Hazelnut: same as walnut, only use ground walnuts instead of hazelnuts;
Tarragon: mix 100 grams softened butter with 3 egg-yolks and 100 grams
sugar, beat vigorously until frothy; add 1/2 cup freshly chopped
tarragon and 2.5 deciliter very thick cream (save another 1/2 cup
chopped tarragon to sprinkle on top of the spread mixture)
Raisins: soak 400 grams raisins or sultanas in dark rum for 2 hours; mix
100 grams softened butter with 150 grams sugar and 3 egg-yolks until
frothy; mix in the drained raisins or sultanas, grated lemon peel, 3
Teaspoon dry bread-crumbs, 1 deciliter very thick cream; beat 3
egg-whites until very stiff and fold into mixture.
Poppy: cook 0.5 kilogram ground poppy seeds in 0.25 liter milk (or
cream) for 5--10 minutes; allow to cool, then mix in 3 egg-yolks, 2
Teaspoon honey, 150 grams sugar, 2 teaspoon vanilla-scented castor
sugar; beat 3 egg-whites until very stiff and fold into mixture.
Cooking
Potica is traditionally baked in a round, "toroidal" (i.e., with a
raised hole in the middle) ceramic mold. But whatever you use, make
sure the mold is a high one - potica is supposed to raise a lot. For
good potica, the proportions of the height of the mold vs. its width
should be at least 2:1.
Set the oven to 200 C. Roll out the dough to the thickness of your
little finger (that's the traditional measure) and spread with chosen
filling, within 5 cm of the "last" edge. Roll the potica gently, but
make sure there are no air pockets left in the roll (for easy handling,
roll out the dough on a dry linen cloth dusted with flour).
Grease the baking dish and dust with bread-crumbs; carefully
transfer the potica into the dish, the covering ("last") edge should be
at the bottom. Cover the dish with cloth and set in a warm place --
potica should rise to twice its size before baking. Put potica in the
warmed-up oven and bake for 1 hour; if the top starts to turn very dark
brown, cover with paper.
Baked potica should be removed from the baking dish immediately (if
you've greased and dusted the dish properly, you just need to turn it
over onto an appropriate plate). Dust warm potica with vanilla-scented
castor sugar -- but do not cut until completely cooled (traditionally,
potica was always baked a day before it was served).
This recipe has been taken with permission from the WorldWideWeb
server at the URL 'http://www.ijs.si/slo-recipes.html'
From: Polona.Novak@ijs.si (Polona Novak)
Newsgroups: rec.food.recipes
Subject: Potica
Date: 18 Feb 1994 13:18:08 -0500
Organization: J. Stefan Institute, Lj, Slovenia
- - - - - - - - - - - - - - - - - -
NOTES : (pronounce as: paw-tee-tzah, stress on tee)
The secret of a good potica is in appropriate dough, and the secret of
the dough is in the flour. Use only high-quality, fine grain wheat
flour, very dry (traditionally, flour was kept in a warm corner on the
top of Slovenian traditional bread oven -- to keep it dry and warm for
use). Make sure that the flour is warmed up -- making good potica
requires a bit of suffering: you should prepare it in a very hot
kitchen, otherwise the yeast or the dough may "catch cold" and the
potica won't rise properly.
* Exported from MasterCook *
Grandmother's Kolachi
Recipe By : Rev. Mike <msabo@cidcorp.com>
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups flour
1 large FRESH yeast
1 teaspoon salt
1/2 pound margarine
1/2 cup sugar
2 cups warm milk
3 eggs
Besides the above you will need filling for the kolachi. Lekvar,
poppy seed, apricot, and nut are four great choices.
Scald milk and set aside to cool. Melt Oleo and set aside to
cool. It is cool enough when you can test a drop of it on your wrist
without burning yourself.
While waiting for the scalded milk and oleo to cool, Shift DRY
ingredients in a large bowl. Make like a crater in the center of the
dry ingredients.
Dissolve yeast in the scalded milk. Pour into the crater along
with the oleo. Break in the 3 eggs. Mix thoroughly.
Cover with a white towel or cloth. Set in a warm place away from
drafts. Let rise until it is double in bulk, about 2 hours.
Remove dough to a floured board. Kneed the dough. Divide into six
parts.
Let set and rise about 10 to 15 minutes.
Meanwhile break an egg into a cup. Beat well.
Roll each piece of dough out. Spread your filling. Bring ends in
and roll up.
Pinch the ends and place each roll on a cookie sheet.
You can get three rolls to one sheet but don't put them to close
together.
With a pastry brush, brush the beaten egg on the top of each roll.
The egg will give the rolls a brown glazed color.
Bake at 375 degrees until the rolls are brown. I can't tell you
the exact amount of time but, it's about 30 to 35 minutes I think.
To test for doneness: Lightly tape the top of each roll with a
fork. If they sound hollow and they are brown then they are done.
Remove from oven and let cool.
Now enjoy and grab the end piece before the kids find out how good
the end pieces are.
If you are using dry yeast, here is a little trick my Aunt Ann in
Youngstown, Ohio taught me.
Dissolve three packages of dry yeast in 3/4 cup of warm water (NOT
HOT WATER OR YOU WILL KILL THE YEAST). When you see the yeast begin to
bubble, this means the yeast is good, add it to your dry ingredients.
If you are using dry yeast from the bulk jars, "Fleischmann's Bread
Machine Yeast", 2& 1/4 teaspoon = 1 pkg. of dry yeast. 3 pkgs. of dry
yeast = 1 large cake of fresh yeast.
Enjoy,
Rev. Mike
e-mail: msabo@cidcorp.com
- - - - - - - - - - - - - - - - - -
NOTES : Ok Folks, I promised to share my Grandmother's Kolachi recipe
and here it is:
Rev. Mike
e-mail: msabo@cidcorp.com
The Best of Slovak-World
The Recipes of Slovakia Remembered
or
The Great Slovak Cheese War of 1996
Information on Joining the Slovak World Mailing List
COPYRIGHT: Any copyright of recipes may belong to the poster of the
recipe who may be reached via the e-mail link at the bottom of the
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Due care and caution has been used in the posting of these recipes but
errors may occur. Please report any problems to recipe@iarelative.com
and/or to the Slovak-World mailing list.
* Exported from MasterCook *
CROATIAN NUT ROLL (ORAHNJACA)
Recipe By : Barbara Suveljak Hosni
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups unbleached flour
1/2 teaspoon salt
1/2 cup sugar
1 cup light cream
3/4 cup water
4 egg yolks -- beaten
2 oz. cake yeast
1/2 cup water
1/4 pound unsalted butter -- melted
1 1/2 tablespoons sugar
1 tablespoon sour cream
1 egg yolk
Filling:
I pound walnuts -- finely ground
1 cup sugar
1/2 stick butter -- melted
1/2 cup milk -- (1/2 to 1)
2 egg whites -- beaten
1/4 teaspoon walnut flavoring
Sift together flour, salt and 1/2 cup sugar in a large mixing
bowl. Heat cream and 3/4 cup water until lukewarm. Add egg yolks and
melted butter. Dissolve yeast in 1/2 cup lukewarm water, and 1 1/2
tablespoon sugar and add the egg mixture. Make a well into the flour,
slowly pour yeast mixture into the flour beating well with wooden
spoon. On a slightly floured board, knead dough until it is elastic and
smooth. If dough sticks to the board, add a little flour, knead 15 to
20 minutes. Place dough in a large bowl lightly greased, turning to
grease top. Cover with a towel and let rise until double in bulk.
Punch dough down. On a slightly floured board shape into a ball, then
divide ball in half. Now shape each piece into a smooth ball. Place 1
ball in bowl and cover with a towel. Place the other on a slightly
floured board, cover and let rest 5 to 10 minutes. Now roll as for
jelly roll 11" x 5", spread the nut filling (after mixing ingredients
well) and start rolling, rolling away from and pulling roll towards you
each time you make a turn. Place in a greased pan 11" x 5", seam side
down, prick about 10 times with a fork to release air. Brush with 1 egg
yolk mixed with 1 tablespoon of sour cream. Cover and let rise until
double in bulk. Bake at 350 for 45 minutes to 1 hour. Other ball can
be filled with other filling.
- - - - - - - - - - - - - - - - - -
NOTES : From Hermine Sostarich of Brookfield, Wisconsin:
My mother, Barbara Suveljak Hosni and father, Thomas Frank Hosni,
Sr., passed through Ellis Island in September 1913 from
Austria-Hungary. My mother decided I should have some of her recipes.
As a result, we did a "stop and measure" as she prepared Nut Roll.