POTICA
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Provided by Vicky Bryant
Categories Bread Yeast Bread Recipes Egg
Time 3h
Yield 30
Number Of Ingredients 13
Steps:
- In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
- In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
- Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 35.2 g, Cholesterol 74.5 mg, Fat 17.5 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 8.7 g, Sodium 173.6 mg, Sugar 16.7 g
PASTIA
Pastia is what Italians make at Easter.
Provided by Connie Malagrino
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs and ricotta. Spoon into 9x13 inch baking dish and bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. Cool and serve.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 21.9 g, Cholesterol 166.5 mg, Fat 18.5 g, Fiber 0.1 g, Protein 7.7 g, SaturatedFat 10.5 g, Sodium 165.8 mg, Sugar 17.9 g
PATISA (SOAN PAPDI)
Two-thread consistency is when a two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the soft ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball. I found this on indianfood.com
Provided by Charishma_Ramchanda
Categories < 60 Mins
Time 45m
Yield 20 pieces
Number Of Ingredients 8
Steps:
- cut 4 squares from a thin polythene sheet.
- Sift both flours together.
- Heat ghee in a heavy saucepan.
- Add flour mixture and roast on low till light golden.
- Keep aside to cool a little, stirring occasionally.
- Prepare syrup simultaneously.
- Make syrup out of sugar, water and milk.
- Bring syrup to 2 1/2 thread consistency.
- Pour at once into the flour mixture.
- Beat well with a large fork till the mixture forms threadlike flakes.
- Pour onto a greased surface or thali and roll to 1" thickness lightly.
- Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
- Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
- Store in airtight container.
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