Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1978.93 Kcal (8285 kJ) | ||
| Calories from fat | 985.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 109.49g | 168% | |
|---|---|---|---|
| Cholesterol | 306.61mg | 102% | |
| Sodium | 4567.05mg | 190% | |
| Potassium | 957.75mg | 20% | |
| Total Carbs | 216.59g | 72% | |
| Sugars | 44.24g | 177% | |
| Dietary Fiber | 23.21g | 93% | |
| Protein | 42.68g | 85% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 13.6mg | 75% | |
| Calcium | 666.4mg | 67% | |
| Amount Per 100 g | |||
| Calories | 363.32 Kcal (1521 kJ) | ||
| Calories from fat | 180.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.1g | 168% | |
|---|---|---|---|
| Cholesterol | 56.29mg | 102% | |
| Sodium | 838.48mg | 190% | |
| Potassium | 175.84mg | 20% | |
| Total Carbs | 39.76g | 72% | |
| Sugars | 8.12g | 177% | |
| Dietary Fiber | 4.26g | 93% | |
| Protein | 7.84g | 85% | |
| Vitamin C | 1.6mg | 15% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 2.5mg | 75% | |
| Calcium | 122.3mg | 67% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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