Potica, Povitica, Makowiec, or Nokul

Potica (Po-tee-tsa) is a traditional Eastern European nut bread that is served at Easter, Christmas, weddings and other special occasions. This particular recipe came from the hills of Poland. Warning: this is not a project to be undertaken lightly. Potica making is an all day process and like most Polish cuisine is best if done with family or friends. When I make this I must at least have my husband's help but like 2 other people. For a detailed demonstration please refer to the video.

3 pkg yeast dissolved in ½ cup warm water and 2 tsp sugar

1.    1 ½ cups scalded mild

Add into hot milk: 2 cubes butter, 2 T shortening, 1 cup sugar, 2 tsp salt. Cool with 1 ½ cups water

2.   In a medium bowl

      Beat:    6 eggs (with electric beater)

      Add:     3 cups sugar

                     2 tsp vanilla

3.   In a large bowl

      Mix:     4 cups flour

                 Yeast mixture

                 Milk mixture (1)

4, Add Egg mixture (2) to Flour mixture (3)

5. Add to above mixture

         8 cups flour, stirring (12 total) (About 5 min)

         (Add more until dough is right: about 2 cups)

(14 total) (2 minutes)

Let dough set 15 minutes

Knead 15 minutes by hand or ½ hour in mixer.

Grease large Tupperware- put in dough.

Let rise 1 hr (until double)

Punch down and let rise 1 ½ - 2 hrs.

Filling: 4 lbs. walnuts – ground

          2 squares butter

          6 beaten eggs

          3 tsp vanilla

          2 cans evaporated milk

Divide dough

Roll dough out as thin as possible

Put filling on – spread with knife

         1 cup on 1 lb.

         4 cups on large

Roll up and place into greased pans

         1 lb dough into 7 ½” pan – snake 3 times

         2 ½ lbs into angel food cake pan, twist around twice

Grease top of loaves

Let rise ½ - 1 hour

Prick with fork

Bake at 325°

         Small – 1 hour

         Large – 1 ½ hour

         Rolls –  10-15 min

9 ½ lbs dough.

1 – 2 ½ lb.  8 - ¾ lb.  6-7 - 1 lbs.