Potica (Slovenian Sweet Bread)

By NicoleS

Ingredients

• Dough:
• 8 tablespoons (1 stick) unsalted butter, melted
• ¾ cup warm milk (110°)
• 2 tablespoons sugar, plus 1 tablespoon for sprinkling on top
• 3 large egg yolks (save whites for filling), plus 1 large egg, beaten, for brushing on top
• 2 ½ -3 cups all-purpose flour
• 2 packages rapid-rise or instant yeast
• ¼ teaspoon salt
• Filling:
• ¾ cup dried dates, chopped
• ¼ cup milk
• 3 tablespoons plus ¾ cup sugar
• 1 teaspoon ground cinnamon
• 3 large egg whites
• ½ cup walnuts, chopped

Preparation

Step 1

1. FOR THE DOUGH: Lightly grease a large bowl with cooking spray. Mix the butter, milk, sugar, and egg yolks together in a large measuring cup. Stir 2 ½ cups flour, the yeast, and salt together in the bowl of a standing mixer fitted with the dough hook. With the mixer on low, add the milk mixture. After the dough comes together, increase the speed to medium and mix until shiny and smooth, 4-6 minutes. (If the dough is sticky after 3 minutes, add the remaining ½ cup flour, 2 tablespoons at a time.) Turn the dough out onto a heavily floured work surface and shape into a ball. Knead just until the dough becomes smooth, about 20 seconds. Place the dough in the greased bowl, cover with plastic wrap, and let rest in a warm place until doubled in size, 1 ½ - 2 hours.


2. FOR THE FILLING: While the dough is rising, bring the dates, milk, 3 tablespoons sugar, and cinnamon to a simmer in a small nonstick skillet over medium-high heat. Lower the heat to medium-low and cook until the milk is evaporated and the mixture becomes a thick paste, about 5 minutes. Cool to room temperature, at least 30 minutes.


3. With an electric mixer, beat the egg whites at medium-low speed until frothy, about 1 minute. Increase the speed to medium and gradually add the remaining ¾ cup sugar until incorporated, about 1 minute. Increase the speed to high and beat until the egg whites hold soft peaks, about 2 minutes. Add the date mixture and beat on low speed until just incorporated, about 10 seconds.


4. Coat two 8-inch cake pans with cooking spray. Punch down the dough, remove it form the bowl, and divide it into two balls. Roll each piece of dough into a 20-inch square on a lightly floured work surface. Spread each square with half the filling, leaving a ½-inch border around the edges, and top with half the walnuts. Roll each into a cylinder and pinch the seam closed. Starting at the center of the cake pan arrange in the prepared pans in a spiral. Cover with plastic wrap coated with cooking spray and let rise 1 hour.


5. Adjust an oven rack to the middle position and heat the oven to 350°. Brush the dough spirals with the beaten egg and sprinkle with the remaining 1 tablespoon sugar. Bake until golden brown, 25-30 minutes. Serve warm.