Potica (poh-tee-sa)
This southern European nut roll is a very special recipe. It is rich in flavor and tender in texture.

Makes 2 coffeecakes.
Water	1/4 cup
Sour cream	1/2 cup
Butter/oil	1/4 cup
Eggs, room temperature	1
Salt	1 teaspoon
Sugar	2 tablespoons
Bread flour	2 3/4 cups
RED STAR® Active Dry Yeast	2 1/4 teaspoons
Filling (Combine and blend until smooth.)
Walnuts, ground	2 cups
Sugar	1/4 cup
Brown sugar, packed	1/4 cup
Half and Half	2 tablespoons
Butter, softened	1/4 cup
Egg	1
Vanilla	1/2 teaspoon

Bread Machine Method

Have liquid ingredients at 80 degrees F and all others at room temperature. Place in pan in order listed. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading, making adjustments if necessary. At end of cycle, remove dough and follow shaping and baking instructions.

Mixer Methods

Combine 1 cup flour, yeast, sugar, and salt. Heat water, sour cream, and butter/oil to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl on low speed. Add egg. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Stand Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg. Beat 2 to 3 minutes. Using dough hook(s), gradually add enough remaining flour to make a firm dough. Use additional flour if necessary. Knead 5 to 7 minutes until smooth and elastic. Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Food Processor Method

Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process to blend briefly. While motor is running, add water, sour cream, butter/oil, and egg. Continue processing until dough forms a ball and cleans sides of bowl. Use additional flour if necessary. Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Rising, Shaping, and Baking

Punch down dough to remove air bubbles. Divide into 2 parts. On lightly floured surface, roll each half into a 15- x 12-inch rectangle. Spread with half of Filling. Starting with longer side, roll dough tightly. Pinch edges to seal. Place roll seam-side down on greased cookie sheet. Cover; let rise until indentation remains after touching. Bake in preheated 350 degrees F oven 20 to 25 minutes until golden brown; cool. If desired, sift powdered sugar over top before serving.