Vegan Potica

For the raisin reduction: Combine the raisins and water in a large saucepan. Bring to boil over medium-high heat. Reduce to medium-low heat and simmer uncovered until about 3 to 4 tablespoons water remain, 15 to 18 minutes. Remove from heat and let cool to lukewarm.

Transfer the raisin mixture to a high-speed blender or food processor. Blend until an almost smooth puree forms, stopping occasionally to scrape down the sides of the blender or bowl, about 2 minutes.

For the walnut mixture: In a food processor, combine 1 pound walnuts and half the raisins. Process until the nuts are finely ground and the mixture is beginning to clump together and stick to the sides of the bowl. Transfer the mixture to a very large bowl. Repeat the process with another 1 pound walnuts and the remaining raisins. Add to the very large bowl. Finely grind the remaining walnuts in the processor and add to the same bowl.

In a medium bowl, combine almond milk with ½ cup Raisin Reduction, canola oil, vanilla, orange zest, and lemon zest; whisk to blend well. Add the milk mixture to the walnut mixture; stir to mix. Cover and refrigerate overnight.

For the dough: In a small bowl, combine ½ cup warm water, yeast, and 1 teaspoon sugar. Set aside until bubbly, doubled in size, and yeast is dissolved.

In another small bowl, mix 2 cups warm water, 2 teaspoons sugar, canola oil, and salt.

In a large electric mixer bowl fitted with a dough hook, place 4 cups flour. Add canola oil mixture, then yeast mixture, and mix on low, starting slowly and increasing speed as needed until well blended. Slowly add the remaining 2 cups flour and mix until the dough is pliable and leaves the sides of the bowl. If more water is needed, use warm water from the faucet by teaspoonfuls. Dough should be moist on the outside but not wet. Cover the dough and refrigerate overnight.

When ready to use, remove the dough from the refrigerator and separate into two equal portions (25 to 27 ounces each). Return one portion of the dough to the refrigerator. Using a long rolling pin, roll out the dough on a large lightly floured wooden board into a 21-by-18-inch rectangle, adding more flour under the dough on the board as needed to keep it from sticking but not so much to make it dry.

Halve the walnut mixture into two equal portions (about 38 ounces each). Return a portion of the walnut mixture to the refrigerator. Drop the other part of the walnut mixture on the dough by tablespoonfuls scattering it all over the surface and covering it completely. Using a rubber spatula, spread the nuts all over the dough as evenly as possible until the entire dough is covered.

Starting at the short side of the dough rectangle, roll the dough as tightly as you can—like making a jelly roll—enclosing the filling completely. If the dough sticks to the board, lightly scrape it off into the direction you’re rolling with a stiff rubber scraper.

Line three 9-by-5-inch loaf pans with wax paper, leaving some paper hanging over the edge. Lightly spray the paper with a vegetable oil–based spray.

Using a sharp knife, cut the dough roll crosswise into 3 equal pieces, each about 6 inches long. Place a dough piece in each prepared pan. Lightly brush canola oil over the top of each piece. Cover each with a clean kitchen towel and let the rolls rise in a warm draft-free area until puffed and increased in volume, about 1½ hours (they will not double in size). Repeat steps 6 through 10 with the other half of the dough and nut mixture. Position the rack in the center of the oven and preheat to 350°F. Bake the potica rolls until lightly tan to brown on top, 30 minutes. (It is better to underbake than overbake.) Let cool in pans for ½ hour. Using the wax paper as an aid, lift out the potica rolls and cool completely on a rack. Cut crosswise into ½-inch-thick slices and serve. You can freeze potica loaves for up to 6 months.