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
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
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.
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
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.
SLOVENIAN POTICA
Potica is a typical Slovenian festive dish known all around the world. It was first mentioned in 1575. A test recipe for the Digital Culinary Heritage of Slovenian Australians research project ( http://kaja-antlej.com/digital-culinary-heritage-of-slovenian-australians/). The recipe and the introduction based on www.slovenia.si/visit/cuisine/recipes/potica/. Photo: Kaja Antlej
Provided by Kaja1955
Categories Breads
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Put flour in abowl, sifted if you like, add salt.
- In a cup dissolve the yeast in water or milk and in another cup mix the eggs, sugar, rum, vanilla essence, lemon or orange peel.
- Healt milk, melt fat.
- Add hot milk to the flour, stir and add the mixture of eggs, sugar, rum and aromas.
- Stir again, add dissolved yeast and fat and stir into a medium thick dough.
- Knead until it is elastic inside and smooth on the outside. Make sure the dough does not stick to the bowl and that it is not too hard.
- Cover the dough with a PVC sheet and leave to rise. Dough should always rise at room temperature. With rising the quantity of the dough should double.
- Knead it once and roll it out and spread it with the filling.
- Filling: Melt honey in tepid milk, and then add one half of walnuts, sugar, eggs, aromas, spices and rum.
- Spread the filling on the rolled-out dough and sprinkle with the other half of walnuts. The temperature of the filling should be equal to that of the dough.
- Roll tightly, put in a mould, prick and leave to rise.
- Before baking, coat with a thin layer of milk and egg mixture - make sure the holes are not stopped.
- Bake 50 minutes at 190°C.
Nutrition Facts : Calories 647, Fat 38.8, SaturatedFat 9.1, Cholesterol 97.9, Sodium 116.6, Carbohydrate 63.1, Fiber 5.1, Sugar 23.4, Protein 14.4
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
More about "potica recipes"
POTICA (A TRADITIONAL SLOVENIAN PASTRY) - INTERNATIONAL CUISINE
From internationalcuisine.com
3.4/5 (88)Total Time 4 hrs 35 minsCategory DessertCalories 3044 per serving
- Dissolve yeast in milk; add sugar and combine. Cover in warm place, about 10 minutes, until bubbly.
THE RECIPE: TRADITIONAL SLOVENIAN POTICA - THE SLOVENIA
From the-slovenia.com
Estimated Reading Time 7 mins
YUGOSLAVIAN POTICA BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
WHERE TO EAT THE BEST POTICA IN LJUBLJANA? | SLOVENIA TOUR
From sloveniatour.si
ITALIAN PASTRY SHOP: POTICA, BISCOTTI & FRUIT CAKE IN MINNESOTA
From potica.com
A BRIEF HISTORY OF POTICA, THE TRADITIONAL SLOVENIAN DISH
From theculturetrip.com
WHAT IS POTICA? THE POPE RIBS MELANIA TRUMP ABOUT THE EASTERN …
From washingtonpost.com
POTICA RECIPE WITH HONEY - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE POVITICA | POTICA | POVATICA BREAD
From theeverydayfarmhouse.com
RECIPE: TRADITIONAL POTICA, THE FAMOUS SLOVENIAN NUT ROLL
From sloveniatour.si
POTICA – TRADITIONAL SLOVENIAN SWEET ROLL WITH WALNUTS
From globalstorybook.org
POTICA | RECIPE | RECIPES, COOKING RECIPES, FOOD - PINTEREST
From pinterest.com
POTICA (SLOVENIAN NUT ROLL) FOR EASTER - ROTI N RICE
From rotinrice.com
POTICA, THE QUEEN OF SLOVENIAN HOLIDAY FOODS | I FEEL SLOVENIA
From slovenia.info
POPPY SEED WALNUT POTICA - HOW TO MAKE POTICA STEP BY STEP
From kitchengidget.com
THE DIFFERENCE BETWEEN POTICA AND POVITICA
From thespruceeats.com
23 POTICA SLOV IDEAS | SLOVENIAN FOOD, CROATIAN RECIPES, NUT ROLLS
From pinterest.ca
POTICA (POVITICA): TWO SLOVENIAN WALNUT PINWHEEL BREAD RECIPES
From delishably.com
POTICA (NUT ROLL) RECIPE - AASHPAZI.COM
From aashpazi.com
WHAT IS POTICA? – JOE PASTRY
From joepastry.com
POTICA | TRADITIONAL CAKE FROM SLOVENIA - TASTEATLAS
From tasteatlas.com
POTICA | KING ARTHUR BAKING
From kingarthurbaking.com
POTICA: HOW THEY MAKE IT ON SLOVENIA’S BLED ISLAND | SAVEUR
From saveur.com
POTICA RECIPE - SNPJ
From snpj.org
TOP 10 SLOVENIAN DISHES - THE SLOVENIA
From the-slovenia.com
POTICA (POVITICA) POPPY SEED ROLL - BALKAN LUNCH BOX
From balkanlunchbox.com
POTICA (SLOVENIAN SWEET BREAD) :: STORY OF A KITCHEN
From storyofakitchen.com
POTICA – TRADITIONAL SLOVENIAN FESTIVE NUT ROLL RECIPE
From beansandsardines.com
HOW TO MAKE POTICA, THE SLOVENIAN SWEET YOU’VE BEEN …
From tasteofhome.com
PASTIES, PORKETTA, AND POTICA: CULINARY GEMS OF THE IRON RANGE
From theepochtimes.com
POTICA (SLOVENIAN NUT ROLL) | JERNEJ KITCHEN
From jernejkitchen.com
CROATIAN POTICA (STUFFED SWEET BREAD) RECIPE - THE SPRUCE EATS
From thespruceeats.com
SLOVENIAN CUISINE AND TRADITIONAL RECIPES
From travelslovenia.org
POTICA - TRADITIONAL AND AUTHENTIC SLOVENIAN RECIPE | 196 FLAVORS
From 196flavors.com
VEGAN WALNUT ROLL – POTICA
From theveganharmony.com
POTICA COOKIES - HOMESPUN SEASONAL LIVING
From homespunseasonalliving.com
HOLIDAY BREADS: HOW TO MAKE POTICA – MOTHER EARTH NEWS
From motherearthnews.com
SLOVENIAN POTICA BREAD RECIPE: HOW TO MAKE A PERFECT POTICA
From finedininglovers.com
ITALIAN BAKERY WITH POTICA & PASTRIES IN MINNESOTA | PEPS BAKE SHOP
From potica.com
33 POTICA IDEAS IN 2021 | NUT ROLLS, CROATIAN RECIPES, SLOVENIAN FOOD
From pinterest.ca
AUTHENTIC POTICA (TRADITIONAL SLOVENIAN NUT ROLL)- CHEF …
From askchefdennis.com
A TRADITIONAL SLOVENIAN RECIPE FOR WALNUT POTICA
From travelslovenia.org
POVITICA RECIPE - BBC FOOD
From bbc.co.uk
IS IT PIZZA? NO, IT’S POTICA! – SLOVENIAN KITCHEN
From slovenian-kitchen.com
#time-to-make #course #preparation #breads #yeast #4-hours-or-less
You'll also love