Potica Cake
  • 1 c. Butter, cubed
  • ½ c. 2% milk
  • 3 Egg yolks, beaten
  • 2 pkgs. (1/4 oz each) Active dry yeast
  • ¼ c. Water, warm to 110-115 degrees
  • 2½ c. Unbleached flour
  • 1 TB Cane sugar
  • ¼ t. Sea Salt
  • Filling:
  • 2 c. Ground walnuts
  • 2 c. Chopped dates
  • ¼ c. 2% milk
  • 3 TB plus 1 c. Cane Sugar, divided
  • ½ t. Cinnamon
  • 3 Egg whites
  • Confectioners' sugar, optional
  1. In a small saucepan, melt butter with the milk; cool. Whisk in egg yolks until blended. In a small bowl, dissolve yeast in warm water.
  2. In a large bowl, combine the flour, sugar and salt; add butter mixture and yeast mixture. Bean on medium speed for 3 minutes (dough will be sticky.) Cover and refrigerate overnight.
  3. In a small saucepan over medium heat, combine the nuts, dates, milk, 3 TB sugar and cinnamon. Cook and stir until mixture forms a paste. Transfer to a large bowl.
  4. In a small bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 TB at a time, on high until stiff peaks form. Fold into nut mixture.
  5. Cut dough in half; on a floured surface, roll one portion into a 20" square. Spread with half of the filling. Roll up tightly jelly-roll style. Place, seam side up, in a greased 10" tube pan. Repeat with second portion; place seam side down, over the first roll-up in the pan (layers will bake as one loaf.)
  6. Bake at 350 for 60-70 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. sprinkle with confectioners' sugar if desired.
Recipe by Food. (Just Sayin') at http://www.foodjustsayin.com/2013/12/christmas-around-the-world-slovenian-potica-cake/