“Rock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. It’s one of my favorite ethnic holiday treats.” —Rachelle Stratton Rock Springs, Wyoming
- 1 cup butter, cubed
- 1/2 cup 2% milk
- 3 egg yolks, beaten
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2-1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 cups ground walnuts
- 2 cups chopped dates
- 1/4 cup 2% milk
- 3 tablespoons plus 1 cup sugar, divided
- 1/2 teaspoon ground cinnamon
- 3 egg whites
- Confectioners' sugar, optional
- In a small saucepan, melt butter with the milk; cool. Stir in egg yolks until blended. In a small bowl, dissolve yeast in warm water.
- In a large bowl, combine the flour, sugar and salt; add butter mixture and yeast mixture. Beat on medium speed for 3 minutes (dough will be sticky). Cover and refrigerate overnight.
- In a small saucepan over medium heat, combine the nuts, dates, milk, 3 tablespoons sugar and cinnamon. Cook and stir until mixture forms a paste. Transfer to a large bowl.
- In a small bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into nut mixture.
- Cut dough in half; on a floured surface, roll one portion into a 20-inch square. Spread with half of the filling. Roll up tightly jelly-roll style. Place, seam side up, in a greased 10-in. tube pan. Repeat with second portion; place, seam side down, over the first roll-up in the pan (layers will bake as one loaf).
- Bake at 350° for 60-70 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired. Yield: 12 servings.
Originally published as Poteca Cake in Taste of Home December/January 2011, p107
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