Povitica (potica)

2 Cakes

Ingredients

QuantityIngredient
-JUDI M. PHELPS
6cupsSifted flour
½poundsButter
6Egg yolks
½cupSugar
2packsDry yeast; softened in 1/2 cup lukewarm water
2cupsScalded milk; cooled to lukewarm
1Stick butter
1cupMilk
2poundsWalnuts; ground
3cupsSugar
3Egg whites; beaten stiff
1teaspoonSalt

Directions

FILLING

Work butter into flour. Make well in flour, adding rest of ingredients, yeast last. Add more flour if necessary and knead. Let rise until double.

Prepare filling. Heat butter over low heat, then add the milk. Heat together then add sugar, stirring constantly. Add walnuts and mix well. Fold in stiffly beaten egg whites. Remove from heat. Roll dough as thinly as possible, then stretch with hand to make thinner. Spread filling over stretched dough. Roll dough into round shape. Place in well greased pan and let rise until double. Bake at 325 degrees for one hour or until crust is golden brown. Makes one very large or two medium size Poticas. Source: Cookbook USA Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...