"MoM" > wrote in message
news:1134042216.7c0dff20551ebf1894e59d3f97992692@f e2.teranews.com...
>
> "D.A.Martinich" > wrote in message
> oups.com...
> > Puester wrote:
> >> Dimitri wrote:
> >> > This came from Daughter # 1
> >> >
> >> > I was looking in the Wolfermans catalog
> >> > (www.wolfermans.com) and saw a bread
> >> > that looked yummy, cream cheese flavored "povitica", a
> >> > Croatian bread that looks
> >> > delicious. But!!!! It's 17.95 for one loaf. So, I
> >> > was wondering if anyone
> >> > from your food group has a recipe for it so I can give
> >> > it to Danielle and mom to
> >> > make. (hee hee hee) Just kidding - thought I would
> >> > try it myself although
> >> > baking in general scares the crap out of me!
> >> >
> >> > Dimitri
> >> >
> >> >
> >>
> >>
> >> Isn't that the "potica" that Barb mentions?
> >>
> >
> > Potica and povotica, in my experience are similar. Potica
> > is a more
> > common usage in Slovenia and Povotica is used in Croatia.
> > Here's a
> > recipe from a Croatian parish church cookbook. As you
> > will see, the
> > $17.95 price is not unrealistic.
> > D.M.
> >
> > Povotica
> > from: Zdenka Matijasevic
> >
> > Cover 2 ounces of yeast with warm water, add 1 tsp. of
> > sugar,
> > and set in warm place.
> > Put 2 pieces of margarine or 1 butter and 1 margarine
> > (about
> > 1/4 cup) into a bowl.
> > To butter add yolks of 8 eggs, separating whites in
> > another bowl.
> > Add 1 pint of sour cream to this mixture.
> > Add 1/2 tsp. salt and 1 cup sugar. Mix everything well.
> > Add the yeast mixture and continue to mix.
> >
> > Start to add flour a little at a time, mixing thoroughly.
> > When thick, start to knead. Add flour to a board. (or
> > marble, etc.)
> > Turn dough out on board and knead dough, turning at all
> > angles
> > until dough no longer sticks on the board.
> > Test by imprinting with finger. When indentation springs
> > back
> > it is ready. Place dough in bowl to rise. Let rise about
> > 2 1/2 times in bulk.
> >
> > Filling:
> > Grind 6 heaping cups of walnuts. Beat egg whites stiff;
> > add 2
> > cups sugar slowly to whites. This will be glossy and
> > stiff;
> > should stand up in high peaks when tested. Clean beaters
> > by
> > holding above egg whites and beating slowly.
> > Fold in nuts, 1 cup at a time. Fold in 1 tsp. vanilla;
> > fold mixture well.
> >
> > Punch down dough; cut into 5 balls. Return 4 balls to
> > bowl,
> > using flour between each ball to keep them separate. Take
> > the other ball and roll out to 14 x 14 inches on floured
> > board.
> > Spread filling over the dough. Take one edge and roll
> > gently
> > as in a jelly roll. Coat cookie sheet with Pam. Pinch
> > the
> > edges of roll and set on sheet. Continue until all rolls
> > are
> > made. Keep the rolls covered with a towel and out of
> > drafts.
> > Let rise 1/2 to 1 hour. Bake 25 to 30 minutes at 350 F.
> > until
> > golden brown. You will probably need 2 cookie sheets to
> > fit
> > all.
> >
>
> Can you tell me if the heaping cups of walnuts are whole,
> chopped or ground?

I would say the cups would have to be whole or the nuts would all fall out.

Shaun aRe