You might not think you could lose weight while on a eating plan which includes yugoslavian coffee cake – potica but it is achievable. It is fundamental to not eat yugoslavian coffee cake – potica or other high calorie breakfast every day but in moderation.

As an example, I allow myself rich food one meal per week. I eat a low calorie diet for 6 days of the week, say 1200 to 1800 calories a day, and then on the 7th day, I eat anything – without going crazy of course.

I have been eating like this for the last 2 weeks and it has helped me to lose 5 kilos. I have not increased my exercise regime or taken any pills or diet aids. I have just been careful of what I eat most days of the week and then eat whatever I feel like one day per week.

I also feel it is helpful if you have some support when on a weight loss program and for that I signed up with the Biggest Loser club. They have numerous tools to help you monitor your progress and attain your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat hungarian food. I never imagined|thought|believed I could lose 5 kilos while eating hungarian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some hungarian food, I suggest|advise|propose you make yugoslavian coffee cake – potica which is one of my favourite|most admired|most adored|best loved hungarian recipes.

Yugoslavian Coffee Cake (Potica)

1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded, then cooled)
1/2 cup butter or margarine, softened
3 eggs
1/4 cup granulated sugar
1/2 teaspoon salt
4 1/2 to 5 cups all-purpose flour
Walnut Filling
Glaze

Dissolve yeast in warm water in large bowl. Stir in milk, butter, eggs, sugar, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.

Punch dough down; divide into halves. Roll each half into a 15 x 12-inch rectangle on lightly floured surface. Spread half the Walnut Filling over each rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into each roll to seal well. Stretch rolls to make even. With sealed edges down, coil into small shapes on lightly greased cookie sheets. Cover; let rise until double, about 1 hour. Preheat oven to 350 degrees F. Bake until golden brown, 35 to 45 minutes. Brush with butter if desired; spread with Glaze.

Walnut Filling
2 1/2 cups finely chopped walnuts
1 cup packed brown sugar
1/3 cup butter or margarine, softened
1 egg
2 teaspoons ground cinnamon

Mix all ingredients.

Glaze
1 cup confectioners’ sugar
1 tablespoon water
1/2 teaspoon vanilla extract

Mix confectioners’ sugar, water and vanilla extract until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.