Walnut Poteca
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
41
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Butter3.5 cups
White Sugar12
Egg Yolks1 tsp
Salt3.25 cups
Milk (hot)20 cups
All-Purpose Flour450 g
Honey12
Egg Whites2270 g
Walnut (ground)Directions:
1
Beat butter, 2 cups sugar, and egg yolks
2
Dissolve yeast in 4 cups of warm milk
3
Add salt
4
Combine with flour and knead until dough is no longer sticky
5
Cut into 14 equal pieces
6
Place on floured wax paper and cover with tea towels, let rise while making nut filling
7
Heat oven to 350 degrees F (175 degrees C)
8
Combine honey, 3 1/4 cups hot milk, 3 1/2 cups white sugar, egg whites and ground walnuts
9
Roll out one piece of dough into a large rectangle about 3/4 inch thick and spread with about 1 1/4 cups filling
10
Roll up jellyroll fashion and place on cookie sheet, seam side down
11
Brush with an egg wash (1 egg beaten with 1 tablespoon cold water)
12
Repeat with remaining dough
13
You may bake 2 rolls on a sheet
14
Bake 35 minutes