Polish Nut Rolls - Recipe

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POLISH NUT ROLLS

POTICA:

2 package Yeast
1 cup Lukewarm milk
1 teaspoon Sugar
1/4 pound Butter -AND-
1/2 pound butter (very cold)
5 cup Sifted all-purpose flour
2 tablespoon Sugar
1 teaspoon Salt
6 Egg yolks, beaten
Nut filling (see below)
Slightly sweetened black coffee

Potica: Dissolve yeast in lukewarm milk with 1 teaspoon sugar. Cut butter and butter into flour with 2 tablespoons sugar and 1 teaspoon salt. When mixture is as fine as cornmeal, add dissolved yeast and beaten egg yolks.

Mix well. Shape into a ball, pat lightly with flour and wrap in waxed paper. Refrigerate 4 hours or overnight.

Next day, divide roll in half.

Roll each piece into rectangle 1/4 inch thick. Spread out filling and roll up like jellyroll. Place in greased 10 inch tube pans. Cover and let rise until doubled, 1-1/2 hours.

Brush tops with coffee and bake at 400°F for 45 minutes or til nicely browned.

NUT FILLING:

6 Egg whites, beaten til stiff but not dry
4 cup Chopped almonds
1 1/2 cup Granulated sugar
1 1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Almond flavoring (or extract)
1/4 cup Realemon juice

Mix all ingredients, then fold into beaten egg whites. If too thick to spread, add a little cream or half and half for easy spreading.

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Polish Nut Rolls

· Dec 19 · #19118

shirley says:

I have a similar recipe for nut roll but my rolls break open right in the middle on the top, would you know why that would do that, I have made this recipe many times and it always broke open on the sides but never on the top, if you can help I would appreciate it, thanks.

· Dec 25 · #89235

Nancy Hackett (Delaware) says:

I had my mothers recipe for nut rolls and lost it. Made them 2 years ago but mine did the same prior so the last time I made them I only made the small horns and they worked out better. Cut square dough into 6x6 squares and filled them with the nut mixture and the prune mixture and took the 2 ends and squeezed them together. All the recipes on the internet I do not recognize.

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