Slovenian Icebox Potica
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Granulated sugar||1 Teaspoon|
|Sapphire flour||4 1⁄2 Cup (72 tbs), sifted|
|Granulated sugar||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Egg yolks||3 , beaten|
|Dairy sour cream||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), cut in to chunks|
|Walnuts||2 1⁄2 Pound, ground at home|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Egg yolk||1 , beaten|
|Egg whites||4 , beaten stiff|
|Orange zest/Lemon zest||2 Tablespoon|
|Golden raisins||1 1⁄2 Cup (24 tbs), plumped 10 minutes in hot water, then drained|
|Egg yolk||1 , beaten with 1 teaspoon water|
Prepare dough the day before baking.
For dough: Soften yeast in warm water.
Add 1 teaspoon sugar and let stand until foamy.
Sift flour with 3 tablespoons sugar and salt into a bowl.
Cut in butter.
Mix egg yolks with sour cream, then add yeast mixture.
Stir liquid mixture into flour mixture.
Turn out on a lightly floured board and knead about 5 minutes, or until smooth.
Place in a greased bowl, turn to grease top, cover and refrigerate overnight.
Next day, remove dough from refrigerator.
Let stand one hour, to come to room temperature.
Meanwhile, prepare filling.
For filling: In a saucepan, combine milk and butter; heat just to boiling.
Remove from heat and allow to cool.
Stir together milk butter mixture and ground nuts.
Stir in sour cream, sugar, honey and egg yolk.
Blend in egg whites until completely mixed in.
Stir in zest, if desired.
To assemble: Divide dough into 6 parts.
Roll each part to a rectangle 9 inches wide and between 14 and 18 inches long.
After each piece of dough is rolled out, spread with one sixth of filling.
Sprinkle with raisins.
Roll up, starting from narrow side, and pricking top surface as you go, to prevent cracking.
Do not prick top of roll.
Place in six 9x5x3 inch loaf pans that have been lined with foil and greased.
Cover and let rise 1 1/2 hours.
Brush tops of rolls with egg yolk water mixture.
Bake in a preheated 325°F oven 1 hour, or until toothpick inserted comes out clean and top is golden brown.
Cool in pans for 10 minutes.
Then remove from pans and finish cooling on rack.
Potica can be frozen.