Olgas Potica Recipes

Steps:

• Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
• Blend 1 cup melted butter with 4 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Add egg yolks, one at a time. Add yeast mixture and mix well.
• Switch to the dough hook attachment. Add 5 cups sifted flour, salt, and 1 1/3 cup milk l. Beat dough on speed 2 for 10 minutes or until dough has good gluten development. Dust with flour, cover bowl with a clean dish towel, and let rise 2 hours.
• Cut dough in half and roll out each half as thin as possible on floured board. Keep remaining dough covered with plastic wrap while you work. Spread each thin rectangle of dough with melted butter, honey, raisins, and walnuts, and dust generously with cinnamon.
• Roll up like jelly roll, place each loaf on a lightly greased baking sheet, cover with greased plastic wrap, and allow to rise for one hour (for loaf pan instructions, see Editor's Note).
• Bake in preheated oven for about 1 hour, or until crust is deep golden brown and the internal temperature of each loaf reaches 185 degrees F.

Steps:

• Pour whiskey over walnuts and let sit.
• Sprinkle yeast over warm milk in a glass measuring cup. Stir in 3 tablespoons of the flour and 1 tablespoon of the sugar. Let stand until foamy, about 10 minutes.
• Beat butter and remaining 1/4 cup sugar in a large bowl until creamy. Add yolks, one at a time, beating will after each addition. Stir in yeast mixture.
• Combine cream and milk in a small bowl.
• Combine 3 cups of the flour and salt in a second bowl. On low speed, beat flour/salt mixture alternately with cream mixture into butter mixture in 2 or 3 batches, beating well after each. With a wooden spoon, stir in remaining 2 cups flour; dough will be very soft. Turn dough out onto lightly floured board. Knead 12 - 15 minutes or until smooth and elastic, adding more flour as needed (about 1/4 cup total) to prevent sticking. Place dough in a greased large bowl, turning to coat. Cover with greased waxed paper and a clean kitchen towel. Let rise in warm place until dough is almost doubled, about 2 hours.
• Beat eggs, sugar and cream in a large bowl. Stir in walnuts & whiskey (don't worry, nuts will look purple from soaking in the whiskey). Set aside.
• Punch dough down. On floured work surface, divide dough into 2 pieces. Cover other piece with a greased waxed paper and a kitchen towel. Roll the remaining piece of dough into a long rectangle about 30x13-inch. Gently spread with 1/2 of filling on top, leaving a 1/2" border all around the edge. Beginning with the short side, roll up tightly, jelly-roll style. Bring ends together to make a circle and pinch together. Place, seam side down, on a greased baking sheet. Cover with lightly greased waxed paper and kitchen towel. Repeat with remaining piece of dough and filling. Let rise in a warm place about 1 1/4 hours or until doubled in bulk.
• Heat oven to 350°F.
• Bake for 40 - 45 minutes or until golden brown. Transfer to a wire rack. Let cool slightly and serve warm or cool completely.

Steps:

• Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
• Blend 1 cup melted butter with 4 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Add egg yolks, one at a time. Add yeast mixture and mix well.
• Switch to the dough hook attachment. Add 5 cups sifted flour, salt, and 1 1/3 cup milk l. Beat dough on speed 2 for 10 minutes or until dough has good gluten development. Dust with flour, cover bowl with a clean dish towel, and let rise 2 hours.
• Cut dough in half and roll out each half as thin as possible on floured board. Keep remaining dough covered with plastic wrap while you work. Spread each thin rectangle of dough with melted butter, honey, raisins, and walnuts, and dust generously with cinnamon.
• Roll up like jelly roll, place each loaf on a lightly greased baking sheet, cover with greased plastic wrap, and allow to rise for one hour (for loaf pan instructions, see Editor's Note).
• Bake in preheated oven for about 1 hour, or until crust is deep golden brown and the internal temperature of each loaf reaches 185 degrees F.

Steps:

• Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
• Blend 1 cup melted butter with 4 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Add egg yolks, one at a time. Add yeast mixture and mix well.
• Switch to the dough hook attachment. Add 5 cups sifted flour, salt, and 1 1/3 cup milk l. Beat dough on speed 2 for 10 minutes or until dough has good gluten development. Dust with flour, cover bowl with a clean dish towel, and let rise 2 hours.
• Cut dough in half and roll out each half as thin as possible on floured board. Keep remaining dough covered with plastic wrap while you work. Spread each thin rectangle of dough with melted butter, honey, raisins, and walnuts, and dust generously with cinnamon.
• Roll up like jelly roll, place each loaf on a lightly greased baking sheet, cover with greased plastic wrap, and allow to rise for one hour (for loaf pan instructions, see Editor's Note).
• Bake in preheated oven for about 1 hour, or until crust is deep golden brown and the internal temperature of each loaf reaches 185 degrees F.