|Mom's Handwritten Recipe|
|Mixing the eggs, sugar, sour cream, and melted butter|
|Yes, the yeast is alive!|
|Dough Hook? Not my style!|
|Kneading, the old-fashioned way. Without rings!|
|Dough, divided in quarters, ready to refrigerate|
|Grinding nuts, for tomorrow's baking|
I am excited--and a little nervous!
I'll be using my family recipe, which begins with a rich sour cream yeast dough that is refrigerated overnight. So I spent my Friday night preparing the dough. I also pulled out my antique grinder to get a head start on the walnut filling.
Since I won't be demonstrating the actual dough-making today, I decided to post some photos from last night's preparation. I do it the old-fashioned way: proofing the yeast, kneading by hand. For the recipe, go to Potica, A Step-by-Step Guide to Slovenian Nut Roll.
Wish me luck!
UPDATE: Here is Part Two, the follow-up report.