Poteca Nut Roll Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Poteca Nut Roll image

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.

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1/4 cup sugar
1 teaspoon salt
1 large egg, room temperature, lightly beaten
1/4 cup shortening
3 to 3-1/2 cups all-purpose flour
FILLING
1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon lemon extract, optional
4 cups ground or finely chopped walnuts
1/3 to 1/2 cup 2% milk
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

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



Potica image

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

1 ½ teaspoons active dry yeast
¼ cup white sugar
¼ cup milk, lukewarm
1 cup butter, softened
6 egg yolks
1 ⅓ cups milk
5 cups all-purpose flour
1 teaspoon salt
1 cup butter, melted
1 cup honey
1 ½ cups raisins
1 ½ cups chopped walnuts
1 tablespoon ground cinnamon

POTICA (CROATIAN NUT ROLL)

We always looked forward to the holidays when we could get nut roll. Now our grandmas are unable to make them and it is not the same. This is the recipe from my Grandmother for nut roll.

Provided by hcopeland

Categories     Breads

Time 3h50m

Yield 4 loaves, 32-40 serving(s)

Number Of Ingredients 15



Potica (Croatian Nut Roll) image

Steps:

  • Stir yeast into water.
  • Mix butter, milk, sugar, and salt.
  • Add egg yolks, yeast mixture and 2 cup flour.
  • Mix thoroughly.
  • Add remaining flour and turn dough out on a floured surface.
  • Knead until smooth, elastic and does not stick to surface.
  • Place in greased bowl and let rise 1 hour.
  • Grease your baking pan.
  • Filling: mix milk, salt, margarine and sugar.
  • Heat slightly until margarine melts and sugar is dissolved.
  • Add nuts then to stretch mixture you can fold in beaten egg whites.
  • After it has risen, divide into 4 equal parts.
  • Do not knead.
  • Roll each piece to about 1/8 inch thick.
  • Spread with cooled filling.
  • Roll jelly-roll style and place seam down in a greased pan.
  • Let rise for 1 hour.
  • Preheat oven to 350°F.
  • Bake 40 - 45 minutes.

1/2 cup water
2 (1/4 ounce) packages dry yeast
2 cups milk, lukewarm
3/4 cup sugar
3 teaspoons salt
4 egg yolks
1/2 cup butter (not spread or tub product) or 1/2 cup margarine (not spread or tub product)
8 cups all-purpose flour, sifted
2 -3 lbs nuts, shelled and ground
2 -3 cups sugar
1 (12 ounce) can evaporated milk (Pet brand preferred) or 1 pint half-and-half
2 teaspoons vanilla
2 teaspoons salt
1/2 cup butter
4 egg whites, beaten (optional)

POTECA CAKE

"Rock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. It's one of my favorite ethnic holiday treats." -Rachelle Stratton Rock Springs, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 16



Poteca Cake image

Steps:

  • In a small saucepan, melt butter with the milk; cool. Stir in egg yolks until blended. In a small bowl, dissolve yeast in warm water., In a large bowl, combine the flour, sugar and salt; add butter mixture and yeast mixture. Beat on medium speed for 3 minutes (dough will be sticky). Cover and refrigerate overnight., In a small saucepan over medium heat, combine the nuts, dates, milk, 3 tablespoons sugar and cinnamon. Cook and stir until mixture forms a paste. Transfer to a large bowl., In a small bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into nut mixture., Cut dough in half; on a floured surface, roll 1 portion into a 20-inch square. Spread with half of the filling. Roll up tightly jelly-roll style. Place, seam side up, in a greased 10-in. tube pan. Repeat with second portion; place, seam side down, over the first roll-up in the pan (layers will bake as 1 loaf)., Bake at 350° until golden brown, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.

Nutrition Facts : Calories 509 calories, Fat 26g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 182mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 4g fiber), Protein 8g protein.

1 cup butter, cubed
1/2 cup 2% milk
3 large egg yolks, room temperature, beaten
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2-1/2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
FILLING:
2 cups ground walnuts
2 cups chopped dates
1/4 cup 2% milk
3 tablespoons plus 1 cup sugar, divided
1/2 teaspoon ground cinnamon
3 large egg whites, room temperature
Confectioners' sugar, optional

More about "poteca nut roll recipes"

POTICA (SLOVENIAN NUT ROLL) | JERNEJ KITCHEN
Web Apr 17, 2019 Potica (pronounced poh-TEET-sah) originates from Slovenia. It's the most delicious Nut Roll, that's prepared with light brioche dough …
From jernejkitchen.com
4/5 (38)
Total Time 3 hrs 10 mins
Category Pastries And Sweets
Calories 340 per serving
  • We traditionally bake potica in a cake pan called Poticnik. It's similar to a bundt cake pan, so you can use that or use a loaf pan. Grease with butter or lard and set aside.
  • In a small bowl knead together yeast, sugar, and lukewarm milk. Set aside for 10 minutes for the yeast to grow. In a large bowl combine all-purpose flour, yeast mixture, and egg yolks. Knead for a minute, then add melted butter and salt. Knead for about 10 minutes by hand or use an electric mixer and knead until the dough is nice, soft and elastic, for about 5 minutes (using a mixer). Cover with cling film and set aside for about 50 - 60 minutes or until doubled in size.
  • Put the walnuts in a bowl of a food processor and pulse for a few seconds at a time until the walnuts are fine. Transfer to a large bowl. In a saucepan combine heavy cream, floral honey, sugar, butter, rum (optionally), lemon zest and ground cinnamon. Place over medium-high heat, bring to a boil, then pour over the walnuts in a bowl. Stir to combine to get a nice walnut filling. Set aside for the mixture to cool to room temperature. In a separate bowl beat the egg whites with sugar to get stiff peaks. Fold the egg whites into the walnut mixture and stir to combine. The walnut filling mixture should be light, yet stirred well.
  • Preheat your oven to 190 °C / 375 °F. Generously dust your working area with flour. Roll the dough into a 40 cm x 35 cm / 16-inches x 13.5-inches rectangle, thickness 0.5 cm or 0.2-inch. Using an offset spatula, spread the walnut filling in an even layer over the dough. Starting at the shorter edge nearest you, tightly roll up into a tight log. Brush off any excess flour. Transfer the potica roll to the prepared pan so that the seam is looking upward. Make sure that the ends of the log are tightly pressed together or the potica won’t be as pretty and the filling will spread out while baking.
potica-slovenian-nut-roll-jernej-kitchen image


NANA'S POTICA - SLOVENIAN NUT ROLL FOR EASTER AND …
Web Apr 9, 2020 Nana's Potica recipe - a Slovenian nut roll traditionally served at Easter and Christmas. Prep Time 45 minutes Cook Time 30 minutes …
From trialandeater.com
4.5/5 (79)
Total Time 3 hrs 15 mins
Category Bread
Calories 309 per serving
  • In a large mixing bowl, cream the butter and sugar together. Add salt, egg yolks, sour cream, and start adding the flour 1 cup at a time until combined.
  • Add the proofed yeast (should be bubbly) to the flour mixture and combine. Dough will be sticky.
nanas-potica-slovenian-nut-roll-for-easter-and image


HOW TO MAKE POTICA (TRADITIONAL SLOVENIAN NUT ROLL) …
Web Apr 17, 2019 Potica is Slovenian Nut Roll that's traditionally eaten on Easter and Christmas. Light brioche dough filled with a generous amount of walnut filling, tightly...
From youtube.com
Author Jernej Kitchen
Views 27K
how-to-make-potica-traditional-slovenian-nut-roll image


AUTHENTIC POTICA {TRADITIONAL SLOVENIAN NUT ROLL} | CHEF …
Web Jan 13, 2022 Stir the sugar, salt and ¼ cup butter into hot milk. Cool to lukewarm. (a drop on your wrist won’t feel hot) Sprinkle the yeast over …
From askchefdennis.com
Ratings 72
Calories 488 per serving
Category Breakfast Cake
authentic-potica-traditional-slovenian-nut-roll-chef image


POTICA (SLOVENIAN NUT ROLL) FOR EASTER - ROTI N RICE
Web Apr 20, 2011 Potica (Slovenian Nut Roll) for Easter - Roti n Rice × 5 Popular Malaysian Recipes To Get You Acquainted With Malaysian Food Yes, I want this!
From rotinrice.com
potica-slovenian-nut-roll-for-easter-roti-n-rice image


POTICA (A TRADITIONAL SLOVENIAN PASTRY) - INTERNATIONAL …
Web Jan 9, 2020 The most popular filling for potica is made with walnuts which is what this recipe is for however, other popular fillings include poppy seed, cottage cheese, hazelnut, chocolate, tarragon, leeks and even their …
From internationalcuisine.com
potica-a-traditional-slovenian-pastry-international image


HOW TO MAKE POTICA, THE SLOVENIAN SWEET YOU’VE …
Web Dec 15, 2017 Step 10: Time to bake. After all that hard work, it’s finally time to bake the potica. Bake on the middle rack of your oven for 30 to 35 minutes at 350ºF. When done, it should be perfectly golden brown. Allow …
From tasteofhome.com
how-to-make-potica-the-slovenian-sweet-youve image


ASTRAY RECIPES: POTECA NUT ROLL
Web DOUGH FILLING In a mixing bowl, dissolve yeast in water. Add milk, sugar, salt, egg, shortening and 1½ c flour; beat until smooth. Add enough remaining flour to form a soft …
From astray.com


POTECA (NUT ROLL) - RECIPE - COOKS.COM
Web May 3, 2021 1 c. milk 1/2 c. sugar 1/2 c. honey 1/2 c. firmly packed brown sugar 1/4 c. butter 6 c. (1 1/4 to 1 1/2 lbs.) ground walnuts 1 tsp. cinnamon 1 tsp. vanilla 2 eggs In …
From cooks.com


CRESCENT WALNUT-RAISIN POTICA RECIPE - PILLSBURY.COM
Web Oct 23, 2018 Ingredients Bread 1 cup chopped walnuts 1/2 cup raisins 2 tablespoons packed brown sugar 1/2 teaspoon ground cinnamon 1 tablespoon butter or margarine, …
From pillsbury.com


EASY NUT ROLL RECIPE (CHOCOLATE WALNUT FILLING!) | KITCHEN GIDGET
Web Mar 23, 2023 Put dough in a lightly oiled bowl, cover and proof until doubled in size, about 1-1 ½ hours. In the meantime, prepare the filling: grind or finely chop the walnuts. Mix all …
From kitchengidget.com


POTECA NUT ROLL WITH PECANS - SWEET RECIPEAS
Web Dec 18, 2007 This Poteca Nut Roll is a rolled yeast-based pastry layered with a sweet pecan nut and brown sugar filling that you see at Christmas time. Patience. You either …
From sweetrecipeas.com


POTICA (POVITICA) - CENTRAL EUROPEAN NUT ROLL - KAREN'S KITCHEN …
Web May 16, 2021 Potica (pronounced po-TEE-sa) is made with a leavened sweet dough that is rolled out thinly and spread with a sweet or savory filling, and then rolled up and …
From karenskitchenstories.com


POTECA NUT ROLL - POTATO ONION
Web Poteca Nut Roll is a rolled yeast-based pastry layered with a slightly sweet pecan nut and brown sugar filling that you see at Christmas time. Ingredients of Poteca Nut Roll 1 …
From potatoonion.com


POTICA – TRADITIONAL SLOVENIAN FESTIVE NUT ROLL RECIPE
Web Dec 20, 2021 Take a toothpick and make little holes in the dough on the whole surface and brush with egg whites. Bake in the preheated oven at 180C static for about 50-60 …
From beansandsardines.com


POTECA NUT ROLL - GET TASTY RECIPES
Web Poteca Nut Roll Ingredients 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°) 3/4 cup warm 2% milk (110° to 115°) 1/4 cup sugar 1 teaspoon salt 1 …
From gettastyrecipes.com


POTECA NUT ROLL | WHATTOCOOK.ORG
Web Directions. 0: In a mixing bowl, dissolve yeast in water. 1: Ad milk, sugar, salt, egg, shortening and 1 1/2 cups flour; beat until smooth. 2: Add enough remaining flour to form …
From whattocook.org


POTECA NUT ROLL - BIGOVEN
Web INSTRUCTIONS In a mixing bowl, dissolve yeast in water. Ad milk, sugar, salt, egg, shortening and 1 1/2 cups flour; beat until smooth. Add enough remaining flour to form …
From bigoven.com


Related Search