Walnut Poteca Recipe
- 1 pound butter
- 2 cups white sugar
- 12 egg yolks
- 1 teaspoon salt
- 4 cups warm milk
- 2 (.25 ounce) packages active dry yeast
- 20 cups all-purpose flour
- 16 ounces honey
- 3 1/4 cups hot milk
- 3 1/2 cups white sugar
- 12 egg whites
- 5 pounds ground walnuts
- Beat butter, 2 cups sugar, and egg yolks. Dissolve yeast in 4 cups of warm milk. Add salt. Combine with flour and knead until dough is no longer sticky. Cut into 14 equal pieces. Place on floured wax paper and cover with tea towels, let rise while making nut filling.
- Heat oven to 350 degrees F (175 degrees C). Combine honey, 3 1/4 cups hot milk, 3 1/2 cups white sugar, egg whites and ground walnuts.
- Roll out one piece of dough into a large rectangle about 3/4 inch thick and spread with about 1 1/4 cups filling. Roll up jellyroll fashion and place on cookie sheet, seam side down. Brush with an egg wash (1 egg beaten with 1 tablespoon cold water). Repeat with remaining dough. You may bake 2 rolls on a sheet. Bake 35 minutes.
