Orehova (walnut) potica

Name: Orehova (walnut) potica
Cuisine: American
Ingredients: potica dough, from my other recipe; 1/2 stick (1/4 c) butter; 1/2 c (170 g) floral honey; 1/3 c (80 g) milk; 1/4 c (65 g) sugar; 12 oz ground walnuts; 1 tsp cinnamon; 1 tbsp rum; 1 lemon's or orange's zest; 2 egg whites

Laura @phaew

Orehova (walnut) potica

Saved

Ingredients

potica dough, from my other recipe
1/2stick (1/4 c) butter
1/2c (170 g) floral honey
1/3c (80 g) milk
1/4c (65 g) sugar
12oz ground walnuts
1tsp cinnamon
1tbsp rum
1lemon's or orange's zest
2egg whites

Saved

Steps

1

Melt butter over medium heat.
2

Add milk, honey, and sugar. Bring to a rolling boil for three minutes, so that after adding the remaining ingredients, you end up with the filling having about the same consistency as the dough.
3

Remove from heat. Add walnuts, cinnamon, rum, and zest.
4

Let cool. Fold in egg whites.
5

Roll out dough until you can see the table through it.
6

Spread the filling evenly over the rolled-out dough, leaving an half-inch-wide border on three sides, and going all the way to the edge on one of the long sides.
7

Starting with that side, roll it up like a jelly-roll. This would be easier rolled out on cloth, but going back and forth with your thumbs works.
8

Pinch ends to seal them.
9

Place sections in greased bread pans, or spiral in a greased bundt or cake pan.
10

Cover and let rise in a warm place (e.g. near my fireplace) until doubled.
11

Bake in a pre-heated oven at 325 degF until medium-brown, about 35 minutes, and an internal temperature of 180.