POTICA

Steps:

• in a small bowl, sprinkle the yeast over the warm sugared water --.
• in a small pan, scald the milk and add the granulated sugar and 1/4 cup of the butter.
• When cool, add the beaten egg, egg yolks and salt to the milk.
• Meanwhile, plae 4 1/4 cup flour and the remaining 1/2 cup of the butter into a large food processor bowl or a large mixing bowl.
• process for 15 seconds or until well combined.
• then add the milk and egg mixture plus the yeast mixture.
• process until the mixture forms a ball.
• if the dough is too sticky to form a ball.keep the processor on and add flour.1 tbls at a time until it comes together.
• continue processing untl the ball rotates around the bowl 25 times.
• if doing hand mixing or using the dough hook attachment on your mixer, mix to knead until a smooth dough is formed.
• if flour needs to be added "less is more" dough that is slightly sticky is better than dry dough.
• let the dough rest 5 minutes, then turn it onto a floured surface and knead a few times.
• Place the dough in a lightly greased large bowl.turn once and cover lightly with plastic wrap.
• let rise in a warm spot (approximately 80* until doubled, about 1 hour.
• punch down thoroughly, oil the top and let rise again, until doubled, about 1 more hour.
• Meanwhile, make the filling.
• process the nuts in a food processor until fine (or chop in a blender) transfer to a medium bowl.
• in a small saucepan, heat the cream to almost a boil.
• add the hot cream to the nuts, along with the butter, brown sugar, lemon rind, egg and cinnamon.
• process to blend well.
• After the dough has risen the second time, punch down and divide in half.
• transfer to a floured surface and roll out each piece of dough into a rectangle, about 14 x 24" and 1/8" thick.
• roll as thin as possible for a really fine poticia.
• spread one rectangle with half the walnut filling, spreading it to within 1" of the edges.
• starting at the long side of the rectangle, roll up the poticia firmly, jelly roll fashion --.
• repeat with remaining dough and filling.
• transfer the rolls to a large greased baking sheet.
• shape each into a coil or U shape, seam sides down.
• the U shape is used for economy of space.a snail-like coil makes a more attractive gift.
• let the poticia rise again until doubled.about 45 minutes.
• preheat the oven to 350*.
• brush the tops of the poticia with the beaten egg and bake for 30-40 minutes or until lightly browned.
• remove to a wire rack to cool.
• just before serving, sprinkle with confectioners' sugar.
• if freezing, add confectioners' sugar after thawing completely.