Yield: 2 Cakes
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| 6 cups | Sifted flour |
| ½ pounds | Butter |
| 6 \N | Egg yolks |
| ½ cup | Sugar |
| 2 packs | Dry yeast; softened in 1/2 cup lukewarm water |
| 2 cups | Scalded milk; cooled to lukewarm |
| 1 \N | Stick butter |
| 1 cup | Milk |
| 2 pounds | Walnuts; ground |
| 3 cups | Sugar |
| 3 \N | Egg whites; beaten stiff |
| 1 teaspoon | Salt |
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@...