GRANDMA'S POTICA
This is my Slovenian grandmother's recipe. She made it every year for Christmas. I've continued the tradition by making loaves for my family at Christmas as well. This is a special treat for the family and a wonderful family tradition. Recipe makes 2 loaves.
Provided by Sue Huhn
Categories Sweet Breads
Time 4h30m
Number Of Ingredients 15
Steps:
- 1. Scald milk Add sugar, salt and 1/4 C shortening Cool to lukewarm
- 2. Measure water (warm, not hot) into a large bowl Add yeast. Stir until dissolved Stir yeast into luke warm milk mixture
- 3. Put half the flour into a large bowl Add eggs Add milk/yeast mixture Beat until smooth
- 4. Stir in remaining flour to make a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic. Place in greased bowl, turning once to grease top of dough.
- 5. Cover and let rise in a warm place, free from drafts until double in bulk, about one hour.
- 6. While dough is rising mix all ingredients for walnut filling.
- 7. When dough has doubled in bulk, punch down. Turn out onto lightly floured board. Divided in half
- 8. Roll each half out into an oblong (about 20" x 10") Spread each portion evenly with filling.
- 9. Roll up jelly roll fashion, starting at the long side. Cut roll into 3 equal pieces.
- 10. Place the 3 pieces with seam side down in eachof the greased 8" x 4" x 2" loaf pans.
- 11. Cover and let rise in a warm place until dough rounds slightly above the top of the pans, about one hour.
- 12. Bake at 350 degrees about 25 to 30 minutes.
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
YUGOSLAVIAN POTICA BREAD
VERY IMPORTANT NOTE: This recipe uses 1/2 a recipe of Recipe #307801, which is what I am unable to list in the ingredient list. I hope this is not too confusing, but it was the only way Zaar would let me do it. From "Festive Breads from your Food Processor", Good Food Magazine, December 1986.
Provided by JackieOhNo
Categories Breads
Time 2h5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Make Quick Yeast Dough.
- Lightly butter 6-cup kugelhopf or tube pan. Evenly space 10 almonds in bottom of pan.
- Place toasted almonds, the chocolate, and confectioner's sugar in food processor fitted with steel blade; process with on/off pulses until coarsely chopped, then process without stopping until finely ground, about 1 minute.
- Heat butter and milk in small saucepan to boiling. Turn on processor and add liquid through feed tube; process 45 seconds. Add liqueur, if desired, and process just until blended.
- Roll out dough on lightly floured surface into 14x5-inch rectangle. Divide almond filling in half and roll each half into 12-inch long rope. Arrange pieces of filling along opposite long sides of dough 1 inch from edge. Brush center of dough lightly with water. Fold outer edges of dough over filling and foll up sides until they meet in center. Brush dough at center with water and fold bread lengthwise. Pinch to seal rolls together.
- Moisten ends with water and place loaf seam side up in prepared pan. Pinch ends together. Bruch dough lightly with water. Cover with plastic wrap and set aside in warm place until risen by half, 35-45 minutes.
- Heat oven to 400 degrees.
- With kitchen shears, make 6 evenly spaced snips in dough. Brush loaf thoroughly with water.
- Bake 5 minutes. Reduce heat to 350 degrees; bake 15 m inutes longer.
- Let cool in pan 5 minutes; invert onto wire rack to cool completely. Sift confectioner's sugar over cooled loaf. Cut into 10 equal slices.
POVITICA (POTICA) BREAD RECIPE - (4/5)
Provided by SprinkleBakes
Number Of Ingredients 16
Steps:
- Warm milk and butter. Both should be between 115 - 120 degrees F. Place ingredients in your bread machine in the following order: Milk, egg, butter, flour, sugar, salt, yeast. Set machine to dough cycle. Make filling. Grind the pecans as fine as possible in a food processor. In mixing bowl combine the nuts, beaten egg, brown sugar, honey, cinnamon, vanilla and melted butter. Stir with mixer on low setting until well mixed. Set filling aside. Remove dough to a large lightly floured surface when complete. Punch down dough. Divide dough into 3-4 portions. Roll each to a thickness of no more than 1/8 inch. Spread the dough evenly with the nut filling within ½ inch of the edges of the dough. Roll each piece, jellyroll style, and crimp the ends when finished. Place two loaves in the bottom of a loaf pan, and one or two more rolls on top. Cover and let rise till nearly double, 30-45 mins. Preheat oven to 375 degrees, and bake for 30-35 minutes.
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.
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