Nana's Potica

• Vegetarian

• Refrigerated

  • 4 Egg whites
  • 4 Egg yolks

• Baking & Spices

  • 4 1/2 cups Bob's red mill all-purpose flour
  • 1 tsp Salt
  • 2 cup Sugar
  • 2 tsp Vanilla extract
  • 2 packages Yeast

• Nuts & Seeds

  • 1 lb Walnuts, Ground

• Dairy

  • 1 cup Butter, unsalted
  • 3 tbsp Milk
  • 1 cup Sour cream

• Liquids

  • 1/4 cup Water

Found on trialandeater.com

Description

Ingredients

• For the yeast bread:
• 2 packages (4 1/2 teaspoons) yeast
• 1/4 cup warm water
• 1 cup (2 sticks) unsalted butter
• 1/2 cup sugar
• 1 teaspoon salt
• 4 egg yolks (save the egg whites for the filling)
• 1 cup sour cream
• 4 1/2 cups Bobs Red Mill all-purpose flour (plus more for rolling out)
• For the nut filling:
• 4 egg whites
• 1 1/2 cups sugar
• 1 lb walnuts, ground
• 2 teaspoons vanilla extract
• 3 Tablespoons milk

Directions

• In a small bowl, add the yeast and water and mix together to make a paste. Set aside.
• In a large mixing bowl, cream the butter and sugar together. Add salt, egg yolks, sour cream, and start adding the flour 1 cup at a time until combined.
• Add the proofed yeast (should be bubbly) to the flour mixture and combine. Dough will be sticky.
• Refrigerate 1 hour or overnight (see note*)
• Remove dough from fridge and separate into 3-4 balls.
• Roll out each ball into rectangles (about 1/4 of an inch works well), adding more flour as needed to prevent sticking.
• Mix together all ingredients for nut filling and spread evenly over dough, leaving a little room near the edges so it doesnt overflow when rolled.
• Roll tightly.
• Preheat oven to 350°F.
• Let rise for 1 hour (will rise more in the oven if the dough has been refrigerated for a longer time)
• Bake at 350°F for 30 minutes or until browned.