Poteca Nut Roll Recipe - Cooking Index
Poteca Nut Roll Recipe - Cooking Index
| Dough | ||
| 1 | Yeast | |
| 1/4 cup | 59ml | Warm water - (110-115f) |
| 3/4 cup | 177ml | Warm milk - (110-115f) |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 teaspoon | 5ml | Salt |
| 1 | Egg - slightly beaten | |
| 1/4 cup | 49g / 1.7oz | Shortening |
| 3 cups | 187g / 6.6oz | Flour - (to 3 1/2 cups) |
| Filling | ||
| 1/2 cup | 99g / 3.5oz | Butter or margarine |
| 1 cup | 160g / 5.6oz | Brown sugar - packed |
| 2 | Eggs - slightly beaten | |
| 1 teaspoon | 5ml | Vanilla |
| 1 teaspoon | 5ml | Lemon extract - optional |
| 4 cups | 584g / 20oz | Walnuts - ground or finely chopped |
| Milk | ||
| 1/2 cup | 99g / 3.5oz | Confectioner's sugar |
In a mixing bowl, dissolve yeast in water. Add milk, sugar, salt, egg, shortening and 1 1/2 c flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine butter, brown sugar, eggs, vanilla, lemon extract and nuts. Add milk until mixture is of spreading consistency (about 1/2 cup); set aside. Punch dough down.
Roll into a 30 x 20 inch rectangle. Spread filling to within 1 inch of edges. Roll up from one long side; pinch seams and ends to seal.
Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour. Bake at 350F for 35 minutes or until golden brown. Cool on a wire rack. If desired, brush with a glaze of powdered sugar and milk.
Makes one coffee cake.
Submitted by Mrs. Anthony Setta, Saegetown, PA
"My mother in law brought this recipe from Yugoslavia in the early 1900's. It was a tradition in her family to serve it for holidays and special occasions. Now it is my tradition."
Source:
Taste of Home Magazine
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