Poteca Nut Roll

My Mom grew up enjoying Poteca, made at holiday time by her Dad's mother (who came from Slovania c. 1900), but never actually made it herself until now. YUM!!  This is not a very sweet tasty treat, but it is very yummy.  Mom substituted ground pecans because a family member does not like walnuts. You can buy them preground for less than grinding yourself, but that's up to you.  This specific recipe is from the book Taste of  Home Grandmother's Favorites.  It was submitted by Mrs. Anthony Setta, Saegertown, PA. She got the recipe from her MIL who came from Yugoslavia at roughly the same time as my grandfather's mother. 

Poteca

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 - 115 F)
3/4 cup warm milk (110 - 115 F)
1/4 cup sugar
1 teaspoon salt
1 egg, lightly beaten
1/4 cup shortening
3 to 3 1/2 cups all-purpose flour

FILLING:
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon lemon extract, optional
4 cups ground or finely chopped walnuts (or pecans)
milk

milk
1/2 cup confectioner's sugar, optional

In a mixing bowl, dissolve yeast in water. Add milk, sugar, salt, egg, shortening and 1 1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

For filling, combine butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Add enough milk until mixture is of spreading consistency, about 1/2 cup; set aside. Punch dough down. Roll into a 30-in. x 20-in. rectangle. Spread filling to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal.

Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour. Bake at 350 F for 35 minutes or until golden brown. Cool on a wire rack. If desired, brush with a glaze of confectioner's sugar and milk.  Yield 1 coffee cake.

Please note: you can cut the roll in half and make 2 smaller coffee cakes. Perfect if this is just for 3 or 4 people.