POTICA
Provided by Joan Nathan
Categories breakfast, dessert
Time 2h45m
Yield 3 loaves
Number Of Ingredients 16
Steps:
- For the dough, dissolve the yeast in the water along with 1 teaspoon of the sugar. In a separate bowl, combine the milk, vanilla, salt, egg and remaining sugar, and add the mixture to the yeast. Slowly add the flour and knead, working in the butter, until the mixture forms a smooth ball. Place in a greased bowl, cover, and let rise for about 1 1/2 hours. Do not punch down.
- For the filling, combine the walnuts, melted butter, both sugars, honey, 2 eggs and all but 1 tablespoon of the whipping cream, adding the cream gradually until the mixture is the consistency of honey.
- Preheat oven to 425 degrees.. On a table or other flat surface that is at least 3 feet by 5 feet, spread a clean sheet so that the edges hang slightly over the sides. Roll out the dough to form a rectangle and then stretch and pull it until it is about 3 feet by 5 feet. Smear the filling on top. Roll up the dough, starting at the narrower (3-foot) end. Cut into three equal-size rolls. Grease a rectangular baking dish, 9 inches by 13 inches, and cover with aluminum foil, shiny side up. Now grease the foil. Place the three potica on the foil, placing strips of foil between the pastries to keep them separated. Combine the egg yolk with the remaining tablespoon of cream, and brush the mixture over the potica. Bake in a 325-degree oven for 45 minutes to 1 hour, or until golden brown.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 53 milligrams, Sugar 18 grams, TransFat 0 grams
POTECA NUT ROLL
My mother-in-law brought this recipe from Yugoslavia in the early 1900's. It was a tradition in her family to serve it for holidays and special occasions. Now it's my tradition. Family members often help roll our the dough and add the filling. -Mrs. Anthony Setta, Saegertown, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 1 coffee cake.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, egg, shortening, and 1-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down. Turn onto a lightly floured surface; roll into a 30x20-in. rectangle. In a bowl , combine the butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Stir in enough milk to achieve spreading consistency. Spread over rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour., Bake at 350° until golden brown, about 35 minutes. Remove from pan to a wire rack to cool. If desired, combine confectioners' sugar and enough milk to make a thin glaze; brush over roll.
Nutrition Facts : Calories 304 calories, Fat 19g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 183mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 2g fiber), Protein 6g protein.
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
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POTICA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (32)Calories 173 per servingTotal Time 4 hrs 10 mins
- To make the dough: Place the butter, sugar, and salt in a large mixing bowl. Bring the milk to a simmer on the stove or in the microwave and pour over the ingredients. Stir briefly, then let the mixture cool to lukewarm., While the mixture is cooling, weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- When cooled, whisk in the eggs, yeast, and vanilla. Whisk about 1 cup of the all-purpose flour with the potato flour (or potato flakes) and stir into the wet ingredients. Add the remaining flour, mixing to form a soft dough., Knead the dough for 8 to 10 minutes, until shiny and smooth. Cover the dough and let it rise for 1 hour, then refrigerate it for at least 1 hour, and as long as overnight., To make the filling: Put the nuts, sugar, flour or Instant ClearJel, salt, and cinnamon in the bowl of a food processor or blender. Process in short bursts to grind the nuts., With the food processor running, add the eggs, milk, maple syrup, and vanilla. Add the orange zest and pulse to incorporate., To assemble: On a greased work surface, roll the dough into a 26" x 18" rectangle, with a long side facing you. Spread the filling evenly over the surface, leaving 1" of one long edge uncovered., Roll the dough toward the uncovered edge, pinching to seal the seam and the ends to enclose the filling
- Cover the loaves and let them rise until puffy, up to 1 1/2 hours. Toward the end of the rise time, preheat the oven to 350°F., When the loaves have risen, brush the tops with the beaten egg and sprinkle with the finely chopped nuts., Bake the loaves for 50 to 55 minutes. Check the tops after 20 minutes, tenting with foil if necessary to keep them from over-browning. The breads are done when the centers read 190°F when measured with a digital thermometer., Remove from the oven and let cool in the pans on a rack for 20 minutes before tipping out of the pans and returning to the rack to finish cooling completely., Store bread, well wrapped, on the counter for up to three days; freeze for longer storage.
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