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Granny White
Potica Dough
6
6
2
1
3
1
2
0 dag warmed, fine−grain dry wheat flour
dag fresh yeast
.5−−3 dl warm milk
0 dag softened butter
egg yolks
0 dag sugar
Tsp dark rum
grated peel of 1 lemon
pinch of salt
(
1 dag = 10 g = 0.01 kg )
Sift the flour into a bowl (cover and set in a warm place if the
flour has not been warmed previously). Crumb the yeast into a large
cup, add 2 Tsp warm milk, 1 tsp sugar and mix; set the yeast into
a warm place to rise (the mixture should rise to at least twice
its original volume before usage).
Mix softened butter, sugar and egg−yolks and beat until the sugar
is well dissolved and the mixture is frothy. Warm up the milk, mix
in salt, lemon peel, rum and the butter mixture. Form the dough
out of the warm flour, yeast and the milk mixture −− the trick is
not to pour in all the milk mixture immediately: use about 3/4 to
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