This month's recipe is from ongoing contributor Ed Malesky. Thanks Ed!

POVITICA / NUT ROLL
(from Ed Malesky)

Ingredients-dough:
  • 1/2 lb. butter
  • 2 Tbsp. sugar
  • 3 eggs (separated)
  • 1 cake yeast
  • 1/2 cup milk
  • 2 cups flour
  • pinch of salt
Ingredients-filling:
  • 1 lb. nuts (e.g. walnuts) chopped medium to medium-fine
  • 3/4 cup granulated sugar
  • 1 tsp. cinnamon
Preparation-dough (day 1):

Separate the egg yolks and egg whites into separate containers.
IMPORTANT: save the whites in a covered container overnight.

Mix the butter and sugar well. Beat the egg yolks until thick and add to the butter and sugar mixture. Set aside.

Heat the milk until it is lukewarm, then add the yeast cake. When the yeast is dissolved, add to the butter mixture. Add sifted flour and a pinch of salt. Mix thoroughly until the dough gets shiny. Refrigerate overnight.


(Day 2 continued on page 2)
Preparation-filling (day 2):

Combine the filling ingredients. Reserve 1/2 cup for later to decorate the roll.

Preparation-dough (day 2):

Next morning divide into three equal parts. Roll each part on a floured board like pie-dough.

Beat the saved egg whites until frothy. Save a little of the egg whites.
For each section of dough, brush with egg white, then spread the filling and roll each like a jelly roll.

Put all three rolls in a large glass baking dish, cover with a towel to keep warm, and let stand for 2 hours until the dough rises. Brush the top with the remaining egg white and spread the reserved filling on top. Bake at 350°F for 1/2 hour until done.